Traditional Texas Brisket Rub Recipe

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In a small bowl, combine all spices until evenly mixed.
3 tablespoons kosher salt, 2 tablespoons smoked paprika, 2 tablespoons garlic powder, 2 tablespoons black pepper, 1 tablespoon chili powder, 2 teaspoons cayenne pepper, 2 teaspoons ground cumin
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Store the rub in an airtight container at room temperature for up to 6 months, or use immediately to season your brisket.

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To smoke brisket, generously coat all sides of the meat with the rub, pressing it into the surface. Use about 1 to 1.5 tablespoons of rub per pound.
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Let the meat rest at room temperature for 30–45 so that the rub has time to penetrate the meat.
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Place the brisket fat-side down in a smoker preheated to 225°F (107°C).
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Smoke for about 90 minutes per pound, until the brisket reaches an internal temperature of 160–170°F (71–77°C).
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Wrap the brisket in butcher paper and return it to the smoker, seam-side down.
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Continue smoking until the internal temperature reaches 190°F (88°C).
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Remove the brisket from the smoker, wrap it in a towel, and let it rest in a cooler or insulated container for 1 hour before slicing against the grain.