In central Texas, brisket rub is mostly salt and pepper. That's it. The beef and the smoke do the rest. This version adds garlic and gives you a few optional extras if you want a bit more.
The recipe
Ingredients
- 1/2 cup coarse black pepper (16-mesh or "butcher grind" if you can find it)
- 1/4 cup kosher salt (Diamond Crystal; use 2 1/2 tbsp if using Morton)
- 1 tbsp granulated garlic
- 1 tsp onion powder (optional)
- 1 tsp sweet or smoked paprika (optional, for color)
- 1/2 tsp cayenne pepper (optional)
Steps
- Add the pepper, salt, garlic and any optional ingredients to a bowl or shaker and mix well.
- Trim the brisket and pat it dry with paper towels.
- If you like, brush the brisket with a thin coat of yellow mustard or hot sauce. This helps the rub stick but doesn't change the flavor much.
- Shake the rub evenly over every side of the brisket from about a foot above. You want a solid, even coat where you can still see some meat through it. Plan on about 1/2 to 3/4 cup for a full packer brisket.
- Let the brisket sit while the smoker heats, or wrap and refrigerate it overnight for deeper seasoning.
- Smoke at 225–250°F with post oak, oak or hickory until tender, about 195–205°F internal.
- Store leftover rub in a sealed jar in a cool, dark place.
Why this works
Brisket is a big, rich cut, and it has plenty of beef flavor on its own. A simple salt-and-pepper rub seasons the meat without hiding it. The coarse pepper is the key. Fine pepper turns muddy and bitter over a long cook. Coarse pepper builds the crunchy, black bark that Texas brisket is known for.
The classic ratio is about 2 parts pepper to 1 part salt by volume. Garlic is a common third ingredient, and the rest is up to you.
Salt matters
Kosher salt brands are not the same. Diamond Crystal is light and flaky. Morton kosher is denser, so a tablespoon of it is saltier. If you use Morton, use a little more than half as much. Don't use fine table salt here. It is much saltier by volume and won't spread evenly.
Best on
- Brisket. This is the rub for smoked brisket for beginners.
- Beef short ribs. Plate short ribs love this simple blend. See smoked beef short ribs.
- Tri-tip, prime rib and steaks. Use a lighter coat on smaller cuts. Whole cuts of beef are safe at 145°F with a 3-minute rest.
How much to use
For brisket, figure about 1 tablespoon per pound of trimmed meat. A 13 lb packer will take most of this batch. For short ribs, use about 1/4 cup per 3-bone rack.
Make ahead and storage
This rub keeps well in an airtight jar for about 6 months. Pepper loses its punch over time, so for the best bark, grind or buy fresh pepper every few months.
Variations
Dalmatian: just salt and pepper, 1 to 1 by volume. Some pitmasters swear by it.
Beef-forward: add 1 tsp beef bouillon powder for extra savory flavor.
Spicy: add 1 tsp red pepper flakes and the full 1/2 tsp cayenne.
Gear for this recipe
- A leave-in meat thermometer for long cooks
- Oak or hickory from our wood pairing chart
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