Smoked Brisket Rub Recipe: Easy 5-Minute Brisket Seasoning

A smoked brisket rub is a blend of seasonings that you rub all over a beef brisket to impart flavor. A dry rub is almost like a marinade, except there is no liquid. Barbecue pitmasters use dry rubs for many cuts of meat as they prepare the meat for the smoker. The rub has any number of spices, like onion powder, garlic powder, cayenne pepper, chili powder, smoked paprika, cumin, and coarse Kosher salt. A little sweetness comes from brown sugar, which also helps the meat caramelize as it cooks.

A brisket dry rub remains on the brisket for the entirety of the cooking process and even when you serve it. It’s important to let the brisket absorb the flavor of the rub for a long period of time prior to smoking. Wrap the rubbed cut of meat tightly in plastic wrap and then let it sit undisturbed in the refrigerator for at least six hours or overnight.

After your brisket absorbs all the flavor of the dry rub, it’s time to smoke the brisket. Consider following these steps for a typical smoked brisket recipe, whether you’re preparing a Texas-style smoked brisket or regular brisket:

1. 1. Let the meat come to room temperature. After letting the rub absorb into the brisket for six hours or overnight, remove the brisket from the refrigerator and allow it to come to room temperature. This lets the fibers and the muscle in the meat relax before you subject it to the heat of the smoker.
2. 2. Soak the wood chips. While the meat is resting at room temperature, soak the wood chips for the smoker. You can choose from multiple types of wood chips, but use mesquite wood chips for Texas-style brisket. Soak the wood chips in water for about two hours, then drain the water and set the chips aside to dry.
3. 3. Prepare the smoker. Add coals and the wood chips and heat until the smoker reads 180 degrees Fahrenheit to 200 degrees Fahrenheit, up to 225 degrees Fahrenheit. Follow the instructions for the smoker’s water pan, but in general, it should be about two-thirds full.
4. 4. Add the brisket. Place the brisket covered in the barbecue rub on a rack away from direct heat. It doesn’t matter if it’s fat side up or fat side down at this point because you will flip it periodically throughout the smoking process. However, you should aim to do most of the smoking with the fat side down.
5. 5. Cook the brisket. The brisket’s internal temperature should reach 185–195 degrees Fahrenheit. With the lid of the smoker closed, stoke the fire and add wood chips as necessary until the meat reaches the appropriate temperature. This should take about two to three hours for a one-pound brisket at 180–200 degrees Fahrenheit or about two hours at 225 degrees Fahrenheit. Remove the brisket from the smoker, brush it with barbecue sauce, then slice and serve the brisket.