There is nothing more rewarding than a perfectly smoked brisket with beautiful bark.

When it comes to flavor, texture, and appearance a lot of it has to do with the rub. Skip the pre-made rubs and make your own with a few simple ingredients.

I will show you how I make my Ultimate Brisket Rub while sharing a few tips on making and using the rib to help you perfect your own brisket seasoning for your next cook.

The best dry rub for brisket

Unlike many all-purpose BBQ rubs, which need to balance sweet and savory flavors, a good brisket rub is all about savory salt and pepper.

The key is getting the right particle size. If the salt and pepper are too fine, you won’t develop the tasty bark, which is a hallmark of an expertly smoked brisket. More on this in a minute.

Don’t tell the Texans, but I like to add a few extra ingredients to my rub. Just enough to add some subtle flavors without overpowering the beef.

While I call this the ultimate brisket rub, it works wonderfully on steak, chuck roast, or even savory ribs.

What you need

• Kosher salt – Kosher salt offers the best granule size, making it easy to apply a nice, even coverage.
• Black pepper – Freshly coarse ground works best
• Garlic granules – Powder will also work but the granules help with the bark formation
• Onion powder – Completes the salt and pepper with nice savory flavor
• Smoked paprika – Adds some nice color, could also use sweet
• Chili powder – Optional, but I like the touch of heat it provides
• Rub shaker – Get yourself a cheap adjustable rub shaker like this one which helps you get a nice, even coating of your rub on to the meat.

Does brisket rub need a binder?

There are so many debates on the topic of whether you should use a binder. I personally use yellow mustard or olive or avocado oil to help the rub stick to the meat, but I don’t think it’s absolutely essential. 

For the most part brisket and most other proteins are wet enough on the outside to make any rub you use adhere. Mustard is a very popular choice and works well without giving off too much of its flavor in the final cook.

I’ve also seen people use beef tallow as a binder and even mayonnaise. I’m not too sure about the latter, but use whatever you think will help you get an edge on your next cook. 

Should I use a fine or coarse rub?

One of the qualities of a good rub is not just how it flavors the brisket but also what it does for the bark. I am a believer that a coarser rub helps you achieve better bark.

I use Kosher salt because of its grain size and 16-18-mesh black pepper. I also use granulated garlic because it is not as fine as garlic powder. 

Additionally, using a coarser rub helps you see how much you are putting onto the brisket. Using finer seasoning can be tricky because the meat tends to absorb it quickly, and sometimes, it’s hard to keep track of how much you have seasoned. 

What about the people who say all you need is salt and pepper?

Salt and pepper are the base of any good brisket rub. Both are essential, and if you live in Texas, they may be the only two ingredients you ever use when seasoning beef.  

A lot of barbecue purists will argue that all brisket needs is salt, pepper, and smoke. Let the beef shine and do its thing.

While salt and pepper are a good start, I like to add other seasonings. After all, variety is the spice of life, right?

How much rub to use

The general guideline is to use one tablespoon of rub per pound of meat. I prefer to go by appearance and keep applying until I have a nice, even coating over the entire brisket.

This recipe makes enough for one to two briskets, depending on the size of the brisket.

How to make the best brisket rub

Start with a base of 50/50 Kosher salt and ground black pepper. You can purchase 18-mesh black pepper, but I prefer to grind my own using a cheap burr coffee grinder.

We have a guide on grinding lots of pepper for spice rubs where you can learn more.

Once you have your base, simply combine the other ingredients into the mix.

I combine everything in a mason jar or an old shaker bottle and it will store fine a few months. 

Keep in mind that this rub can be a great base from which to start your own rub journey.

Feel free to experiment with flavors. If you want it spicier, adjust the levels of chili powder or add a little cayenne to the mix. If you want a touch of sweetness to pair with the savory elements, add a sprinkle of brown sugar. While a lot of people swear against sugar in a brisket rub, this Lawry’s Copycat recipe includes a small amount of caster sugar.

Your rub, your rules.

Give ours a try, and let us know what you think!

Recipes that can use this rub

Our brisket rub works with any beef dish and we’ve even used it to great effect with pork ribs and pulled pork for a more savory flavor.

• Smoked Shotgun Shells
• Smoked Chuck Roast
• The Best Brisket Burnt Ends
• Smoked Pellet Grill Brisket
• Hot and Fast BBQ Brisket

Ultimate Brisket Rub Recipe

Apply this brisket rub evenly and you’ll be rewarded with incredibly flavorsome brisket with a rich, dark bark. If you want help with the entire brisket smoking process we have a guide to smoking your first brisket or brisket on a pellet grill that are great for beginners.

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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.

Course Condiment / Sauce

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 briskets

Calories 54kcal

Author Jordan Hanger

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 the ingredients in a lidded jar and give it a good shake until combined.

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