The Ultimate Brisket Rub Recipe
A course brisket rub with savory notes from onion and garlic, rich color from paprika and a little spice from chili.
Servings 1 brisket
Calories 54kcal
Ingredients
- 2 tbsp Kosher salt
- 2 tbsp black pepper course grind
- 1 tbsp garlic granulated
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp chili powder
Instructions
- Place all ingredients into a jar with a tight-fitting lid or an empty spice shaker. Shake vigorously until the mixture is well combined and evenly distributed. A small whisk in a bowl works well for breaking up any clumps.
- Apply approximately 1 tablespoon of rub per pound of trimmed brisket. For best bark formation, pat the rub on generously after applying a binder like yellow mustard or oil. Make sure all surfaces are evenly coated.
Notes
1. How much rub to use: This recipe yields about 8 tablespoons, which is enough for one 8 lb brisket after trimming, based on the guideline of 1 tablespoon of rub per pound of meat. If you are working with a larger brisket the easiest option is to double the rub quantities, and then you may have some leftover. This rub also goes great on steak, burgers or prime rib.
Nutrition
Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 7049mg | Potassium: 289mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2943IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
