My simple brisket dry rub has perfectly balanced flavors and can be made with or without sugar and tastes delicious either way. I use this easy brisket seasoning for my slow cooked oven baked brisket and smoked brisket, but it is also delicious on grilled brisket, or whatever your favorite cooking method may be.
This rub would be delicious on my slow cooked oven baked beef brisket. For some inspiration as to what to serve with your brisket, check out our related post.
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There's nothing better than some tender, fall apart brisket with a nice char on the outside. It would be a shame to ruin this delicious chunk of meat before you even get to cooking, and that's why the best brisket dry rub is essential.
My easy brisket dry rub features a few common herbs and spices, but the key is in using the right amounts so you get a well-balanced flavor.
🥘 Ingredients
You likely have each of these herbs and spices in your cabinet already. I like to add brown sugar to my rub for a touch of sweetness, but it is still totally delicious without it.
- Paprika - ⅔ cup
- Kosher Salt - ⅓ cup
- Garlic Powder - ¼ cup
- Onion Powder - ¼ cup
- Ground Black Pepper - 2 tablespoons
- Dried Parsley - 2 tablespoons
- Cayenne Pepper - 1 tablespoon
- Dried Oregano - 1 tablespoon
- Brown Sugar (optional)- See notes.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How Make Brisket Dry Rub
There are just 2 simple steps here, combine the ingredients and apply the rub to your brisket. Be sure to measure everything accurately for the best results.
- Combine ingredients. Measure out the ingredients into a medium-sized mixing bowl, including ⅔ cup paprika, ⅓ cup Kosher salt, ¼ cup garlic powder, ¼ cup onion powder, 2 tablespoons ground black pepper, 2 tablespoons dried parsley, 1 tablespoon cayenne pepper,1 tablespoon dried oregano. Add optional brown sugar if desired.
- Use or store. Apply as a dry rub to 10 pounds of trimmed beef brisket. Or, apply after coating your brisket with apple cider vinegar or yellow mustard. Both of these binding agents will help to tenderize your brisket. Otherwise, place it in a dark cool place in an airtight container for up to 3 months (less if using brown sugar.)
💭 Angela's Pro Tips & Recipe Notes
- Each serving is based on being able to season 5 pounds of brisket. This recipe will season 10 pounds.
- Use up to ½ cup of brown sugar per 5 pounds of brisket that you are applying the dry rub to, it is omitted here for easy storing and sugar-free options.
- Substitute table salt for the Kosher salt by reducing the table salt amount to ¾ of the Kosher salt called for, so use ¼ cup table salt for this recipe.
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🧂 More DIY Spice Blends
- Italian Seasoning
- Beef Stew Seasoning
- Yellow Curry Powder
- Meatloaf Seasoning
- Chili Seasoning
- Corned Beef Seasoning
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📖 Recipe Card
Brisket Dry Rub
Ingredients
- ⅔ cup paprika
- ⅓ cup Kosher salt
- ¼ cup garlic powder
- ¼ cup onion powder
- 2 tablespoon ground black pepper
- 2 tablespoon dried parsley
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Measure out the ingredients into a medium-sized mixing bowl, including: paprika, salt, pepper, garlic powder, onion powder, dried parsley, cayenne pepper, and dried oregano. Add optional brown sugar if desired. *See Notes.
- Apply as a dry rub to 10 pounds of trimmed beef brisket. Or, apply after coating your brisket with apple cider vinegar or yellow mustard. Both of these binding agents will help to tenderize your brisket.
Notes
- Each serving is based on being able to season 5 pounds of brisket. This recipe will season 10 pounds.
- Use up to ½ cup of brown sugar per 5 pounds of brisket that you are applying the dry rub to, it is omitted here for easy storing and sugar-free options.
- Substitute table salt for the Kosher salt by reducing the table salt amount to ¾ of the Kosher salt called for, so use ¼ cup table salt for this recipe.
Tony says
Just completed mixing the dry rub ingredients together I got a 10 lb brisket I'm going to put it in my oven for 5 hours at 2:50 then I'm going to take it out and put it in my smoker for 5 hours so I can get that bark I'll let you know how it comes out game snacks for Sunday afternoon football
Nancy says
As brisket rubs go, we found this blend to be a little too spicy (and we’re born and bred Texans!), and a little heavy on the oregano. (The house smelled like we were cooking spaghetti and meat sauce.) We also used smoked paprika instead of regular, and a half and mix of kosher salt plus smoked salt. It also needed a little more brown sugar. In future we decided we’d reduce the cayenne pepper to 1 tsp or 1/2, and reduce the oregano by 1/2 or 1/4. And double the amount of brown sugar.