If you love barbecue food, then I am sure you love a smoked brisket!
Smoked brisket is one of those super easy barbecue foods that everyone loves. It is popular with both kids and adults the same as it can be seasoned in a way that you know will appeal to everyone’s tastes. You can go heavy on the spice if you know that your family likes a little fire up their tail when eating. Or you can go with a less spicy and more flavorsome taste for those who like mild condiments.
Or course, brisket is not brisket without the perfect rub. In fact, the meat is actually rather bland when it hasn’t been seasoned and is not that inviting at all. So how can you ensure that you will make a brisket that everyone loves?
This article is going to concentrate on the ingredients you need to make a fantastic brisket rub. But, not only will we discuss the spices and ingredients that are needed for a great rub, but we will also go on to answer some of the most commonly asked brisket rub questions. Some of these include: “How long should dry rub be on a brisket?” and “What should I season my brisket with?” Are you ready to find out the answers to these questions and more? Then make sure you stay tuned in to this article. You will not want to miss a thing!
How Long Should Dry Rub Be On Brisket?
Everyone wants to achieve that super tasty and succulent meat that people cannot stop queuing up for more for. But how can you make a rub that will tantalize everyone’s taste buds?
A dry rub acts as a marinade for your meat. And as with most meats, they need a generous amount of time marinating in order to absorb the flavors and brisket is no exception. If you would like an ultra flavorsome brisket, then you should cover your cut of meat completely with a rub, ensuring that you get into all of the nooks and crannies. Cover your brisket with oil before applying the rub as the oil will encourage the spices to sink into the meat and will also make it easier for them to stay on the brisket.
A dry rub should be on your brisket for a minimum of 3 to 4 hours in order for it to begin penetrating the meat and absorbing the flavor. You should keep your dry rubbed brisket in the refrigerator while it is marinating.
As stated at the outset, the longer you keep your meat marinating, the better the flavor, so, go ahead – keep the brisket marinating overnight! It will only make it tastier!
What Should I Season My Brisket With?
Deciding which spices to apply to your brisket is tricky as it depends on how spicy you would like it. The following is a brisket dry rub spice guide that will give you an idea of which spices to use to make your brisket awesomely tasty.
- Onion and garlic powder. These are your staple spices and should be used in any smoked brisket rub as they serve to bring out the flavor of other spices. If you do not have garlic powder at home, you can also opt for minced garlic which may even give the rub a more pungent flavor.
- Parika, cayenne pepper, and chili powder. These are your super spices that will give your brisket a real kick. There is nothing wrong with combining all three of these spices but you will want to make sure that you keep an eye on the quantities. If you are making a meal for someone who really doesn’t like spicy food, then it may be best to keep these spices out.
- Salt and pepper. These are also staple spices, adding a gentle touch of flavor to your rub. Kosher salt and coarse black pepper are preferable as they are bursting with even more flavor.
Smoked brisket is all about that personal touch, so, if you can think of other spices that your family will love, then, by all means, add them to the mix!
Brisket Dry Rub Recipe
And here we have it, the greatest brisket dry rub recipe you will find! This rub makes a generous 8 servings – enough to enjoy now and to store and use again at a later date. What more could you ask for?
- 1 tbsp of kosher salt
- 1 tbsp of freshly ground black pepper
- 1 tbsp of onion powder
- ½ tbsp of garlic powder
- ½ tbsp of paprika
- ½ tbsp of medium chili powder
- 1 tsp of mustard powder
- Mix all of the ingredients together in a small bowl until combined.
- Store the rub in an airtight container in the fridge for up to 4 weeks.