Brisket Rub Recipe
Welcome to the flavorful world of brisket rubs! If you’re a fan of BBQ and smoking, you’re in for a treat. In this article, we’ll explore the rich history of this mouthwatering recipe, the step-by-step instructions to prepare it, a list of essential ingredients, calorie details, cooking time, and more. So, let’s dive into the smoky goodness of brisket rubs!
The Origins of Brisket Rub:
Brisket rub, a staple in BBQ culture, traces its roots to the southern United States. Texas, in particular, is renowned for its love affair with brisket. This slow-cooked, smoky delicacy has been perfected through generations, making it a classic choice for meat lovers worldwide.
Brisket Rub Recipe
- A smoker or grill
- Wood chips or chunks (hickory or mesquite for that classic smoky flavor)
- Aluminum foil
- Meat thermometer
- A large mixing bowl
- Plastic wrap
- A beef brisket (about 8-10 pounds)
- 1/4 cup of brown sugar
- 2 tablespoons of kosher salt
- 2 tablespoons of black pepper
- 2 tablespoons of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of dried thyme
- 1 tablespoon of cayenne pepper (adjust to taste)
- 1 tablespoon of chili powder
- 1 tablespoon of cumin
- Preparation: Start by preparing the rub. In a mixing bowl, combine brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, cumin, and chili powder. Mix them thoroughly to create your flavorful rub.
- Applying the Rub: Place your beef brisket on a clean surface and generously apply the rub all over the meat. Ensure every inch is well-seasoned. Use your hands to massage the rub into the meat, so it forms a delicious crust.
- Resting Time: Wrap the brisket in plastic wrap and refrigerate it for at least 4 hours or overnight. This allows the flavors to meld into the meat.
- Smoking Time: Preheat your smoker or grill to 225-250°F. Add wood chips or chunks for that smoky goodness. Place the brisket on the grate, and insert a meat thermometer into the thickest part. Smoke it for about 60 minutes per pound or until the internal temperature reaches 195-205°F.
- Resting Again: Once done, remove the brisket and wrap it in aluminum foil. Let it rest for at least 30 minutes; this allows the juices to redistribute.
Resting Again: Once done, remove the brisket and wrap it in aluminum foil. Let it rest for at least 30 minutes; this allows the juices to redistribute.
YouTube Video Credits:
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