Beef Brisket Rub #1

Total Time:
5 min
5 min

about 1/4 cup

  • 2 tablespoons kosher or coarse salt
  • 2 teaspoons coarse black pepper (use fresh cracked pepper)
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano leaves (dried)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon granulated garlic

Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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    15 Reviews
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    I've done 3 briskets with this rub on the is the bomb..don't even want to try any other rub for brisket...
    I never made a brisket before and this rub was outstanding!!! I will use it again and I would probably like to use it on other meat as well! This ones a keeper!!
    Excellent brisket! I applied the rub and let it sit overnight. I cooked the brisket in a Dutch oven at 250 degrees F. for 6 hrs. The aroma while it was cooking was amazing and after six hours it was fork tender and so flavorful it did not need anything else. You cannot go wrong with this rub it's very easy and it's made with ingredients you probably already have on hand.
    Easy and Fantastic! Used this recipe today for smoking brisket and it was fantastic. Utterly tasty but not overpowering, just like the local BBQ place uses. I was delighted with this rub and will use next time - hard to beat.
    I tried this on my beef and it was delicious. It gives the meat all the flavor you need.
    Awesome rub!!
    Very simple rub that has great flavor, especially after being smoked. The burnt ends are very good and you can taste all of the spices, but they are not over powering the flavor of the meat.
    I really liked this rub especially the spicy side to it. This may be just because I had a small brisket, it was only 4lbs, but it came out really salty. I would suggest that if you have a smaller brisket cut the salt in half. But even with the saltiness the spice and flavor still came through well.
    This is fantastic rub. It is a bit on the spicy side, which we loved. We followed the instructons exactly, spread it on a three pound brisket and let it sit covered in the refrigerator overnight. The next day we cooked the brisket the slow cooker on low with a bottle of stale beer and a chopped onion. After 11 hours the meat was falling apart and very flavorful! We will definitely make this again.
    One of the best rubs I've ever had !!!! great flavor without the overpowering flavor of just one spice... Great combination or flavors..
    This is the absolute best rub that I have ever used. I think that there is just the right amount of salt in the recipe to help break down the meat without the brisket being too salty.
    I have tried this rub on beef, deer meat and chicken. It is excellent! I made extra and store in a tight sealed container. It's easy to use and the taste is great!
    This was an excellent rub for my brisket. Just have to practice more to achieve tenderness.
     SWMBO said it was tooo spicey but I suspect that was more due to my source of cayenne than the amount.
    the only problem i had was they did not give any info on cooking temp.& time.
    What a terrific rub. I put it on a 6 lb. brisket and cooked slowly over many hours. This is I believe the best brisket I have ever eaten. I am so glad I found this recipe.
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