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Award Winning Brisket Rub Recipe: Best Texas Smoked Secrets Revealed

If you’re looking for an award-winning brisket rub recipe that will make your Texas smoked brisket the talk of the town, you’ve come to the right place. Today, we’re revealing some of the best-kept secrets in the world of Texas smoked brisket, so you can enjoy a finger-licking-good meal. Let’s dive right in!

The Importance of the Right Rub

When it comes to smoked brisket, the rub is everything. It’s the primary ingredient that gives the meat its savory flavor and creates that perfect crust on the outside of the brisket. Even the best quality meat needs a great rub to bring out its full potential. So, let’s explore some of the best brisket rubs out there and what makes them so special.

Brisket rub ingredients on a table

Common Ingredients in the Best Brisket Rubs

While there are countless variations of brisket rub recipes, some common ingredients include brown sugar, garlic powder, onion powder, chili powder, kosher salt, coarse black pepper, and cayenne pepper. These ingredients work together to create a flavor profile that complements the natural taste of the meat and enhances its overall deliciousness. Some rubs may also include monosodium glutamate (MSG), disodium inosinate, or citric acid for an added boost of umami and tanginess.

Mixing brisket rub in a bowl

Preparing the Rub: Dry or Wet?

When it comes to creating the perfect rub for your brisket, you have two options: a dry rub or a wet rub. A dry rub is simply a mixture of spices and seasonings that you apply directly to the surface of the meat, while a wet rub involves mixing the spices with a liquid (such as oil or mustard) to create a paste that you then spread onto the meat. Both methods can yield great results, so it’s really a matter of personal preference.

How to Apply the Award-Winning Brisket Rub Recipe

Once you have your homemade rub prepared, it’s time to apply it to your brisket. The best way to do this is to pat the meat dry with paper towels, then generously sprinkle the rub over all sides of the brisket, pressing it into the surface of the meat to help it adhere. If you’re using a wet rub, simply spread the paste evenly over the meat, making sure to cover all sides. After applying the rub, you can let the brisket sit at room temperature for about an hour or two, or wrap it in plastic wrap and refrigerate it overnight for the best results. The longer the rub has to work its magic, the better the flavor will be.

Applying rub to a brisket

Notes on Storing Your Rub

If you’ve made more rub than you need for a single brisket, don’t worry! You can store the leftover rub in an airtight container in a cool, dark place for later use. Just make sure to label the container with the date you made the rub, and try to use it within six months for the best flavor.

Some of the Best Beef Brisket Rub Recipes

There are many great brisket rub recipes out there, but some stand out above the rest. For example, pitmaster Aaron Franklin’s simple brisket rub recipe, which consists of just kosher salt and coarse black pepper, has become famous for its ability to create a delicious smoked brisket with minimal ingredients. Alternatively, pitmaster Harry Soo’s award-winning brisket rub recipe, which includes shiitake mushrooms and natural hickory smoke flavors, is a more complex option that still yields amazing results.

Different types of brisket rub

When to Wrap Your Brisket

During the cooking process, many pitmasters opt to wrap their brisket in aluminum foil or butcher paper to help retain moisture and promote even cooking. This is known as the “Texas crutch,” and it can be a good technique for ensuring a tender, juicy brisket. The best time to wrap your brisket is when it reaches an internal temperature of around 150-160°F, as this is when the connective tissue in the meat starts to break down and the risk of drying out increases.

Award-Winning Brisket Rub Recipe: The Key to Delicious Smoked Brisket

In conclusion, finding the perfect award-winning brisket rub recipe is crucial for creating a delicious smoked brisket that will impress your friends and family. By experimenting with different ingredient combinations and application methods, you can discover the perfect rub for your tastes and take your brisket game to the next level. So go ahead, fire up that smoker, and enjoy the mouthwatering flavors of a perfectly seasoned Texas smoked brisket!

And if you’re looking for the perfect side for your brisket? Be sure and try some of our other recipes, including greasy beans.

Award-Winning Brisket Rub Recipe

Award-Winning Brisket Rub Recipe

Yield: Approximately 1 cup of rub (enough for a 10-12 pound brisket)
Prep Time: 10 minutes

This Award-Winning Brisket Rub Recipe will make your brisket the star of your next backyard barbecue or family dinner. With a perfect balance of sweet, spicy, and smoky flavors, this rub is sure to impress your guests and have them begging for the recipe.


  • 1/4 cup dark brown sugar, packed
  • 1/4 cup sweet paprika
  • 1/4 cup kosher salt
  • 2 tablespoons black pepper, freshly ground
  • 2 tablespoons smoked paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dried mustard
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves


  1. In a medium-sized mixing bowl, combine all the ingredients, ensuring that the dark brown sugar is broken up and evenly distributed throughout the mixture.
  2. Use a fork or whisk to mix the ingredients thoroughly, creating an even and well-blended rub. You can also use a food processor or spice grinder to achieve a finer consistency, if desired.
  3. Store the brisket rub in an airtight container, such as a mason jar or zip-top plastic bag, until you're ready to use it. This rub can be stored for up to three months in a cool, dry place.
  4. When preparing your brisket, generously apply the rub all over the surface of the meat, making sure to cover every nook and cranny. You can use your hands to massage the rub into the meat or a silicone brush for a more even application.
  5. Allow the brisket to rest at room temperature for 30 minutes after applying the rub, giving the flavors time to meld and penetrate the meat.
  6. Cook your brisket according to your preferred method, be it low and slow on a smoker or in the oven, until it reaches your desired level of tenderness.
  7. Once the brisket is cooked, allow the meat to rest for at least 20 minutes before slicing and serving. This will help the juices redistribute and ensure a tender, juicy brisket.


This rub isn't just for brisket – feel free to use it on other cuts of meat or even vegetables for a delicious, smoky flavor. Happy cooking!

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5909mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 1g

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