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Perfect Dad’s Smoked Brisket Dry Rub Recipe

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A straightforward and flavorful dry rub recipe that creates a crave-worthy crust and deep smoky flavor for smoked brisket, perfect for BBQ gatherings.

Ingredients

Scale
  • 1/4 cup (50 g) brown sugar, packed
  • 2 tablespoons (36 g) coarse kosher salt
  • 1 tablespoon (9 g) freshly ground black pepper
  • 1 tablespoon (7 g) paprika (smoked paprika if available)
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (3 g) onion powder
  • 1/2 teaspoon (1 g) mustard powder
  • 1/4 teaspoon (0.5 g) cayenne pepper (optional)

Instructions

  1. Gather all your ingredients and measure each spice carefully.
  2. In a medium bowl, whisk all the ingredients together until evenly blended without clumps.
  3. Pat your brisket dry with paper towels to help the rub stick better.
  4. Using clean hands or gloves, sprinkle the dry rub evenly over all sides of the brisket and press it into the meat.
  5. Wrap the rubbed brisket loosely in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Smoke or grill your brisket low and slow around 225°F (107°C) for several hours, keeping the lid closed as much as possible.
  7. Once cooked, tent the brisket in foil and let it rest for 30-45 minutes before slicing.

Notes

Adjust brown sugar and salt amounts to taste for sweetness or saltiness. Use smoked paprika for deeper smoky flavor or add extra cayenne for heat. Letting the rubbed brisket rest overnight enhances flavor penetration. Spritz brisket hourly with apple juice or apple cider vinegar mix to keep moist. Maintain smoker temperature around 225°F (107°C) for best results. Rest brisket after cooking to lock in juices.

Nutrition

Keywords: smoked brisket, dry rub, BBQ, brisket rub, smoked meat, barbecue, dry rub recipe, brisket seasoning

Find it online: https://lenatable.com/perfect-dads-smoked-brisket-dry-rub-recipe-5-easy-steps-for-ultimate-bbq-flavor/