Recipe for Brisket Rub (Simple Homemade Dry Rub)

This recipe for brisket rub is smoky, savoury, slightly sweet, and made with pantry spices for bold BBQ flavour and a rich caramelized bark.

Prep Time 5

Total Time 5

Servings Cup

Add the brown sugar, salt, smoked paprika, onion powder, garlic powder, mustard powder, oregano, black pepper, and cayenne to a jar with a tight fitting lid.
Shake vigorously until the spices are evenly combined. Alternatively, add everything to a bowl and whisk or stir well. Use immediately or store the brisket rub in an airtight container in a cool, dry place.

Smoked paprika makes a huge difference here. Regular paprika won’t give the brisket rub the same deep smoky BBQ flavour.

If using table salt instead of kosher salt, reduce the amount slightly since it’s much finer and saltier by volume.

For the best flavour, let the brisket sit with the rub for at least 30 minutes before cooking if you have the time.

Press the seasoning firmly into the meat instead of just sprinkling it on to help create a better crust as it cooks.

Store the brisket dry rub in an airtight jar in a cool, dry place for up to 1 year. Give it a quick shake before using.

Want a more Texas-style brisket rub? Reduce the brown sugar slightly and add a little extra black pepper.