The BEST Brisket Rub

12 reviews

This post may contain affiliate links. Please read our disclosure policy.

This brisket rub is a beautiful salt and pepper-based rub that has 4 added seasonings to bring out the richness of the brisket while amplifying the overall flavor of your perfectly smoked brisket. I’m not kidding when I say it is the best brisket rub around! If you’re looking for a rub for smoking a Texas-style brisket, this is the one!

Brisket rub pouring into a bowl out of a spoon with text overlay - The Best Brisket Rub.

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 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.

Ingredients for brisket rub on a black plate.

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 for smoking. 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 coarse 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.

Brisket rub on a spoon.


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

How to Make Brisket Rub

Once you have all the ingredients assembled you’re ready to make this brisket rub! It’s so ridiculously easy to make rubs from scratch at home, and this one is no exception! Here’s how to make this brisket rub recipe.

  1. Combine. Combine all ingredients in a small bowl. Use a fork to evenly mix and break up any clumps that form.
  2. Use or store. This rub is ready to be used immediately, or you can store it for later use. I like to make my rub ahead of time so it’s ready to go when I make my brisket. I store all my homemade rubs and seasonings in these glass spice jars and they fit right in with my storebought seasonings.

Brisket rub in a small bowl next to smoked beef brisket.

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.

Best Brisket Rub Recipe

Here’s hoping this brisket rub recipe helps you make the most amazing Texas-style beef brisket of your life. If you need a quick refresher on making a brisket, best sure to check out my post for Brisket 101. I cover all the basics to making an awesome brisket.

Hey Grill Hey is dedicated to helping you make better BBQ so you can feed the people you love and become a backyard BBQ hero. If you’re looking to up your BBQ game, join The Grill Squad. It’s my members-only BBQ group that is packed full of awesome pitmaster classes and other amazing perks (like a running discount on my store!) Check it out today!

Quick note: This post was originally published in July 2019. We recently updated it with more information and helpful tips. The recipe remains the same.

Brisket Rub

By: Susie Bulloch (
4.84 from 12 votes
This brisket rub is a beautiful salt and pepper-based rub that has 4 added seasonings to bring out the richness of the brisket while amplifying the overall flavor of your perfectly smoked brisket. I'm not kidding when I say it is the best brisket rub around!
Prep Time5 minutes
Total Time5 minutes


Save this recipe!
Just enter your email and get it sent to your inbox! Plus you'll get the latest from Hey Grill Hey every week!
Please enable JavaScript in your browser to complete this form.


  • 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


  • Combine. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.
  • Use or store. This 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Reader Reviews

64 Reviews

  1. Rick says:

    Nice rub recipe. I would add celery seed just because Harry Soo, the pit champion adds it sometimes I think.

  2. Bill in StL says:

    Love your site Susie. One question about your various rub recipes that contain kosher salt … I know the measurement to use is different depending on which kosher salt you use (e.g. Diamond Crystal vs. Mortons, etc.) … so wanting know which one you use in your recipes? Thanks for your help.

    1. Hey Grill Hey says:

      Usually Mortons, but I feel like the differences in measurement are so minimal it doesn’t change it a ton. Go by taste!

  3. Helen Galbraith says:

    I’m a Canadian and until recently it was difficult to get a brisket that hadn’t been corned. That means it’s only recently that I’ve done a brisket. Found your recipe and it’s worked perfectly. I now have others who are addicted to a good brisket. I learned to love it when my son moved to Houston over 25 years ago!

  4. Dollyt says:

    Rub some yellow mustard under this rub! SPOT ON! Love it!

  5. Greg says:

    Have you ever tried using minced garlic? I’m curious how that affects the overall product. I’m inclined to avoid powders for the sake of the texture of the bark.

    1. Nils says:

      I’d be curious to hear how this turned out if you tried it. My gut reaction would be that the moisture from the minced garlic would lead to clumping, but I could also be way wrong.

    2. Ron says:

      I’m curious how this would turn out as well. I would think that the minced garlic might burn a bit and turn bitter. Would be great if you tried it and posted here what your results were.

  6. Jo says:

    I’m need to smoke about 30 lbs. of brisket for a wedding happening in 4 days. Any advice as to temperature, timing? I have the rub ready. When should I start it? Any suggestions would be appreciated.

    1. Gale says:

      Would love to know how the wedding brisket went? How did you do it ? Timing? serving? Is there anything you would do differently?

  7. Wayne says:

    Had never smoked a brisket before. Used this Rub and brisket came out perfect. Will never use another Rub. Thank you for the very best.

  8. sonny says:

    hi!!! how much brisket will this rub cover, roughly? thank you 🙂

    1. Hey Grill Hey says:

      It should do a big packer brisket pretty easy!

      1. sonny says:

        thank you! making it for memorial weekend!!! can’t wait

  9. James Wilson says:

    I stumbled upon this rub a couple of years ago minus the coriander. Now I’ going to have to try that too. I use thiss rub on just about everything I smoke and everyone loves it.

  10. Alan Lowery says:

    I followed the recipe exactly. Incredible rub. This recipe made me look good on xmas eve dinner. quick and easy to make and so good. everyone kept asking about it. Thanks for sharing.