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    Home » Recipes » Sauces and Condiments

    Traditional Texas Brisket Rub

    Published: May 18, 2023 by Erin · This post may contain affiliate links · Leave a Comment

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    Pinterest pin that says "texas brisket rub recipe" and has a glass jar of rub mix.

    This Traditional Texas Brisket Rub is a flavorful blend of spices designed to accentuate the brisket's natural flavors with smoky, savory, and slightly spicy notes. There is no sugar in this recipe; just a simple combination of spices that will help you achieve an authentic Texas taste.

    A jar of spices with a spoon in it, and a blue linen in background.
    Jump to:
    • What is Texas Brisket Rub?
    • Key Ingredients
    • What's Not in Traditional Texas Brisket Rub?
    • How to Use Brisket Rub
    • Smoking Times Per Pound
    • Storage Guidelines
    • Recipe FAQs
    • Recommended Recipes
    • Recipe
    • Reviews

    I have lived in Texas most of my life, and one thing that I can confirm is that we Texans are serious about our brisket! And I'm thrilled to share my perfect blend of spices that will help you create the ultimate Texas brisket at home. 

    And don't forget to whip up a big Texas-sized chocolate cake for dessert!

    What is Texas Brisket Rub?

    Texas-style brisket rubs are crafted to enhance the natural taste of the meat, allowing its flavor to shine. These rubs typically combine savory, smoky, and mildly spicy elements that create a delightful crust and draw out the complexity of the brisket.

    Some pitmasters opt for a simple salt and black pepper blend, like the Dalmatian rub favored by Aaron Franklin. But in my opinion, the best brisket rubs have a more flavorful approach, like what they use at Pecan Lodge. This recipe boosts the flavor while still maintaining simplicity.

    Key Ingredients

    Overhead of the 7 ingredients used in this rub recipe, each in white pinch bowls.

    See the recipe card at the bottom of this post for the full list of ingredients, including measurements.

    Kosher salt: Kosher salt enhances the natural taste of the brisket and aids in moisture retention during the cooking process. Coarse kosher salt makes the best crust texture.

    Smoked paprika: Smoked paprika is a type of chili powder made from red peppers. It is smoked during the drying process and contributes both a smoky and slightly sweet flavor. If you do not want your rub to have a smoky flavor then you can substitute regular paprika. 

    Garlic powder: Garlic powder adds depth of flavor and complements the other spices, providing a subtle garlic undertone to the finished brisket.

    Black pepper: Black pepper contributes a pleasant, mild heat and a pungent flavor to the beef rub. It adds complexity and balances the other spices while providing a subtle kick. Freshly ground pepper on a coarse grind is ideal.

    Chili powder: Chili powder introduces a touch of heat and a rich flavor. It adds depth to the overall taste.

    Ground cumin: Ground cumin brings warm and earthy undertones. It adds a distinctive smokiness and complements the flavors of the smoked paprika and chili powder.

    Cayenne Pepper: Cayenne pepper gives the mix a little heat. If you like spicy flavors you can increase the amount of cayenne.

    What's Not in Traditional Texas Brisket Rub?

    Brown Sugar: Smoky and savory flavors define Texas barbecue, so you won't find sugar in my mix. In addition to a difference in flavor, excluding sugar allows the robust bark to form without the risk of sugar burning.

    Yellow Mustard: In Texas-style barbecue, the simple rub is applied directly to the meat, skipping the use of mustard. This allows the spices to create a thicker and more flavorful crust. It also lets the natural flavors of the brisket take center stage, without any competing flavors overpowering the meat.

    Liquid Smoke: Texas barbecue takes pride in using real wood smoke for flavoring, rather than relying on liquid smoke as a substitute.

    How to Use Brisket Rub

    2 image collage showing individual spices in one bowl, then spices swirled with a spoon in 2nd image.

    Mix

    • Combine all the ingredients in a medium bowl, ensuring that they are thoroughly mixed. 
    • You can use the spice rub immediately or store it for future use for up to 6 months.

    Coat

    • Generously apply the rub, evenly coating the outside of the brisket. 
    • This recipe is suitable for approximately 8 pounds of meat, but you can adjust the quantity according to your specific needs.

    Cook

    • Smoke the brisket at 225°F (107°C). Brisket is naturally a tougher piece of meat and cooking with low heat helps break down the connective tissues, resulting in juicy, tender meat.
    • Cook until the internal temperature reaches around 190°F (88°C). The temperature will continue to rise once it is removed from the heat and will end up between 195-203°F (90-95°C), which is the sweet spot for tender brisket.

    Rest

    • Once the brisket reaches the target temperature, remove it from the smoker and tightly wrap it in a blanket or aluminum foil. 
    • Place the wrapped brisket in a cooler or insulated container and let it rest for an hour.
    • This resting period allows the juices to redistribute and enhances the overall tenderness of the meat.

    Slice

    • After the resting period, carefully unwrap the brisket and slice it against the grain.
    • Serve with Texas barbecue sauce.
    Close up of raw brisket coated with spice rub on a white platter with bowl of rub in background.

    Smoking Times Per Pound

    When cooking brisket, a general rule of thumb is to smoke it at 225°F (107°C) for 90 minutes per pound. Of course, the exact time will vary depending on the consistency of that temperature and the thickness of your meat. But here is a guide for how long to plan for, whether you have something as small as 3 pounds or as large as 15!

    Pounds of BrisketEstimated Smoking Time
    3 pounds4.5 - 5.5 hours
    5 pounds7.5 - 9 hours
    8 pounds12 - 14 hours
    10 pounds15 - 18 hours
    12 pounds18 - 21 hours
    15 pounds22.5 - 27 hours

    Once the brisket reaches an internal temperature of around 160-170°F (71-77°C), it is a good time to consider wrapping it with butcher paper. Wrapping helps to retain moisture, prevent excessive browning, and accelerate the cooking process.

    After you have wrapped the brisket, return it to the smoker seam-side-down and continue with the cooking process until it reaches 190°F (88°C).

    The best way to monitor the internal temperature of your meat is with a wireless temperature probe. You can insert the probe into the meat and the alarm will go off when it reaches your target temperature. So simple!

    Storage Guidelines

    If you have extra rub or want to make it in advance you can store it in an airtight container or resealable bag.

    Keep it in a cool, dry place such as a pantry or cupboard. Properly stored, the homemade rub can maintain its quality for up to 6 months.

    Shallow jar of spice mix with wooden spoon scooping spices and a platter of sliced brisket in background.

    Recipe FAQs

    Do I need to use mustard so that the rub penetrates the meat?

    No, using mustard is not necessary for the rub to penetrate the meat. The spices in the rub will naturally adhere to the surface of the brisket, allowing the flavors to infuse into the meat during the cooking process.

    How much do I use for one brisket?

    The amount of rub mixture to use for one brisket can vary depending on personal preference and the size of the brisket. As a general guideline, you can use approximately 1 to 1.5 tablespoons of rub per pound of brisket.

    Can you use beef brisket rubs on other types of meat?

    Absolutely! The blend of spices in this simple brisket rub recipe can enhance other types of meat as well. It is great for ribs, pork shoulder, chicken, and even steak. 

    How do I get crispy bark on my brisket? 

    Start with coarse salt and pepper so that your rub has a nice gritty texture. Make sure you use plenty of the rub to evenly coat the meat. For best results, smoke the brisket with the fat cap face-down, keeping the temperature consistent at 225°F (107°C).

    Recommended Recipes

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      Western North Carolina BBQ Sauce

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

    Recipe

    Traditionaltexas brisket rub spice mix in a glass jar with a wooden spoon.

    Traditional Texas Brisket Rub Recipe

    Recipe by: Erin
    This Traditional Texas Brisket Rub is a flavorful blend of spices designed to accentuate the brisket's beefy flavors with smoky, savory, and slightly spicy notes. There is no sugar in this recipe; just a simple combination of spices that will help you achieve an authentic Texas taste.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 3 minutes mins
    Total Time 3 minutes mins
    Course Condiments
    Cuisine American
    Servings 12 tablespoons
    Calories 14 kcal

    Ingredients
      

    • 3 tablespoons kosher salt
    • 2 tablespoons smoked paprika
    • 2 tablespoons garlic powder
    • 2 tablespoons black pepper
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • 2 teaspoons cayenne pepper
    Prevent your screen from going dark

    Instructions
     

    • Mix all of the spices in a small bowl.
      3 tablespoons kosher salt, 2 tablespoons smoked paprika, 2 tablespoons garlic powder, 2 tablespoons black pepper, 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons cayenne pepper
    • Store the rub mixture in an airtight container at room temperature for up to 6 months.

    Notes

    Store leftovers in an airtight container and keep them in a cool, dry spot for up to 6 months.
    Smoke the brisket at 225°F (107°C) for 90 minutes per pound, or until the brisket has reached an internal temperature of 190°F (88°C). Wrap the brisket in a towel and let it rest for 1 hour before slicing and serving.
    Nutritional calculations are estimates and based on a calculation of 1 tablespoon per serving.

    Nutrition

    Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1757mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 921IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg
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    Welcome! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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