Brisket Dry Rub Recipe

Rating 5.0
| 1
Cooking a delicious brisket is easy with this top-secret brisket dry rub. This brisket rub recipe has all the little-known ingredients that professionals and champions use to compete at the highest level. Because this rub makes a large amount, it is perfect for gifting. Place the rub in little mason jars and tie it with a decorative ribbon for an easy hostess or holiday gift.
Dinner
New American
17
ingredients
4
steps
430
minutes
Chef Adam brings years of refined culinary experience to the table and has had the opportunity to hone his craft in a variety of distinguished kitchens in New York City. Chef Adam's most recent experiences include working under a James Beard award-winning chef in Greenwich Village, in a famous two Michelin-star restaurant in the East Village, and at a Tuscan-American farm-to-table eatery in the East Village.

Ingredients

Servings:
10
1/2 cup(s)
kosher salt, see notes
3 tblsp
ground black pepper
3 tblsp
granulated honey
3 tblsp
granulated molasses
3 tblsp
mild chili powder
3 tblsp
paprika
2 tblsp
ground coriander
2 tblsp
ground cumin
2 tblsp
onion powder
2 tblsp
Worcestershire sauce powder
2 tblsp
dry chervil
2 tsp
groundrosemary
2 tsp
turmeric
2 tsp
shiitake mushroom powder
2 tsp
ground bay leaf
1 tsp
cayenne pepper
1 tblsp
celery seed powder

Directions 4 steps | 430 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Mix all the dry rub ingredients together in a medium bowl. Use immediately or store in an airtight container and store in a cool dark place.

Step 3

Apply the dry rub liberally to the trimmed brisket, being sure to press the rub into the top, bottom, and sides of the meat. Ideally, let the meat rest with the rub for 1 hour. (See notes.)

Step 4

Smoke on the grill or bake on a rack in a roasting pan at 250°F for 5-6 hours, until an internal temperature of 205°F is reached or the beef is fork-tender. If, when you move the brisket into the oven or grill, there are any exposed sections of meat, just reapply the reserved rub to those bare spots until the entire surface of the meat is covered. Enjoy! 


Notes:

Cooking Tips:

  • Once the brisket is cooking, it's best not to touch it, as you can peel off some of the rub, leaving a bare spot.
  • It's usually best to wrap the brisket in foil after the crust is set, around the 4-hour mark.

Notes: 

  • This recipe makes more than enough for a 10-pound brisket, which should easily feed 10 people. You can save the extra rub and keep it around for all your seasoning needs.
  • Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
  • The combination of dry honey and molasses gives a complex, subtle sweetness to your BBQ without overpowering the meat.
  • Celery seed is added for flavor, but also to help develop the smoke ring if you are making traditional BBQ.
  • Dry herbs are often overlooked in BBQ, but the combination of chervil, bay leaf, and rosemary in this recipe are your secret weapons.
  • Scale the recipe up and package it in a pretty jar to gift to others.

Nutrition Per Serving
View All
CALORIES
78
FAT
1.4 g
PROTEIN
1.6 g
CARBS
17.7 g

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1 Comments
1 Comments
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Chrystal G.

Chrystal

31 Jul 2022

Love the gifting idea!

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