Brisket Rub

July 19, 2019

This Brisket Rub is a beautiful salt and pepper based rub that has 4 added seasonings to bring out the richness of the beef while amplifying the overall flavor of your perfectly smoked brisket.

Smoked Brisket Rub

This rub is a great savory rub when you are looking to kick things up a notch when smoking brisket. A good rub will accentuate the flavors of the beef without overpowering them, and this rub does just that. It only contains 6 ingredients, many of which you likely have in your pantry right now. Simpy mix them in a small bowl and store them in a airtight container (I like using these glass spice bottles) for storing all my homemade spices and rubs, and they will last at least a month. The longer you store this rub, the more you lose the potency of the seasonings. While it can last longer, I highly recommend using in less than 4 weeks.

This brisket rub is gorgeously balanced. Salt and pepper add a classic base, onion powder and garlic powder bring earthy, aromatic elements, and the smoked paprika adds color and a kiss of flavor. The coriander is a bit acidic, and it almost tastes citrusy. It’s a bright note to lift the flavor of the beef.

Beef Brisket Seasoning

This rub is perfect when liberally coated on beef brisket. It begins with a salt and pepper base in equal parts. This simple mixture is often called a Dalmatian rub by Texas pit masters. If you’re a beef brisket purist, you’ll likely stick to these two simple seasonings. Although, if we’re being honest, I’ve spent a lot of time in central Texas, working with pitmasters in some of the biggest restaurants there, and none of them use salt and pepper only, I like to get a little adventurous with my flavors and try something new.

Enter: Susie’s flavor-packed beef brisket rub. By adding my own flavor profile of onion powder, garlic powder, smoked paprika, and ground coriander to the salt and pepper base, this rub beautifully compliments the richness of beef without being too overpowering.

The most important part of this rub is the pepper and salt. And believe me when I say you can’t use fine ground table salt or fine black pepper like you would put in your shaker for this rub.

For best results, use course grind or restaurant grind black pepper and coarse salt (I find the best for rubs is Morton kosher salt). It is a flat, almost flaky salt with a nice, clean flavor. By having more coarse granules on the outside of a brisket, they help to form the crispy bark on the outside of the brisket.

Ingredients for the Best Brisket Rub

The ingredients in this brisket rub are key to having a beautifully balanced, fantastically flavorful brisket. This rub combines 6 flavorful elements to help you achieve the best flavored brisket around.

  • Coarse kosher salt
  • Coarse black pepper
  • Onion powder
  • Garlic powder
  • Smoked paprika
  • Ground coriander

Beef Brisket Recipes

This rub is made to perfectly compliment the low and slow smoked flavor of beef brisket. Check out these recipes below to begin smoking a brisket with this great rub.

Texas Crutch: Smoked Brisket in Foil
Texas Style Smoked Beef Brisket
How to Smoke a Brisket

Brisket Rub Recipe

Follow the recipe, and I’ll teach you the simple steps to making your own brisket rub at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTubeInstagram, or our Facebook Page.

Want to buy your own Hey Grill Hey seasonings delivered straight to your door? Head on over to Patio Provisions to check out our Chicken, Beef, and Sweet Rub seasonings.

Brisket Rub

5 from 2 votes
Prep Time : 5 mins
Total Time : 5 mins
Servings : 16
Calories : 7kcal



  • 2 Tablespoons coarse Kosher salt
  • 2 Tablespoons coarse black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon smoked paprika
  • 2 teaspoons ground coriander


  • Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.
  • This brisket rub can be stored in an airtight container for up to a month.


Calories: 7kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.3mg
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26 thoughts on “Brisket Rub

  1. I found your recipes I think on Facebook 2-3 years ago and have been a fan ever since. The apple jalapeno ribs are a favorite in our house. I can’t wait to try this brisket rub!

  2. The rub sound great, but I don’t know where I found / buy the smoke paprika. I want to make it but I don’t know

  3. I tried Harry Soo’s rub recipe and found it way too salty. This looks like a great balance while introducing other great flavors! I’m trying it next weekend! AND way to go on that BBQ challenge show! You should be proud! (you were by far the cutest contestant too!)

  4. Quick question about this rub. How much surface will this cover for a typical brisket (i.e. 10lb, 16lb)? I know there is no definite, but from your experiences, is this good enough for a 15lb brisket? I’m smoking one tonight, your way sister! Cheers!!

    1. It’s hard to say. I plan about 1.5hrs per pound at 225, but the timing always varies. Make sure to give yourself an hour to rest, and plenty of time if the cook takes longer than expected. Make sure you cook to internal temperature and not time.

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