Brisket can be one of the more intimidating cuts of meat to smoke but the key really is a great rub, and of course, a whole lot of patience. Brisket rubs help seal in the flavor of the meat and give it a nice crust. They can be sweet, spicy, smokey, or a combination of flavors. This rub is sweet with a little kick due to the addition of Cayenne.
I use Coconut Palm Sugar in my rub but you could use Brown Sugar instead which is what is more traditionally used in rubs. I like using Coconut Palm Sugar because it provides a good texture, is a natural sugar, and doesn’t clump up in the pantry.
In addition to the sugar, this recipe combines Paprika, Smoked Paprika, Garlic Powder, Onion Powder, Ground Mustard, Black Pepper, Salt, Coriander, and Cayenne Pepper.
After combining all of the ingredients, the rub can be stored in an airtight container for up to four months. The recipe should cover an 8 to 10 pound Brisket and be applied the day before you plan on smoking it. I smoke my brisket for 30 minutes to 1 hour per pound at 225 degrees in a wood pellet smoker.
To add more spice to your rub, add more Cayenne. To make the rub sweeter, omit the Cayenne or cut it in half. To bring in a more smokey flavor, add more Smoked Paprika and less regular Paprika. The options are endless with this rub which provides a good base to work from.
Smoked Brisket RubCourse: Dinner, LunchCuisine: BBQDifficulty: Easy
A good rub is key to a great Smoked Brisket. This sweet and spicy rub with a sweet base adds kick with Cayenne and additional spices.
1/3 cup Coconut Palm Sugar or Brown Sugar
2 Tbsp Paprika
1 Tbsp Smoked Paprika
1 Tbsp Salt
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 tsp Ground Black Pepper
1/2 tsp Ground Mustard Seed
1/2 tsp Cayenne Pepper
1/2 tsp Ground Coriander
- Measure out all ingredients and mix together.
- Apply to brisket and store any leftover in an airtight container for up to 4 months.
- Apply this rub to your Brisket the night before you plan on smoking it.
- Brisket should be smoked at 225 degrees for 30 minutes to one hour per pound.