Texas Brisket Rub Recipe
Texas brisket rubs are not expensive, and are actually a lot of fun to put together, depending on the end result that you want. So, go ahead, start experimenting, and get the best flavor you can get from this very ancient method of seasoning.
- 1/4 cup brown sugar
- 1/2 cup paprika
- 1/4 cup cumin
- 1/4 cup pink Himalayan salt, ground
- 1/4 cup fresh ground black peppercorns
- 4 TBSP cayenne pepper
- 1 TBSP each: oregano, rosemary, cumin, and cinnamon
- 3 TBSP Hickory powder and 3 TBSP dark cocoa or ground coffee
Mix the spices prior to starting to rub and make sure they are combined evenly.
Wear your gloves.
Look at the brisket and follow its “grain.”
This means to look at the direction of the lines and crevices in the meat.
Using your gloves, grab a generous amount of rub and start pouring it on top of the surface, minding to fill any porosity on the meat.
Slice the thickest parts of the slab to make “spice pockets” where you can add extra rub and stuff it inside.
Massage the meat through.
Use all of the rub, if possible.
Remember to rub the entire slab.
If it is way too dry outside, or you feel that the dry rub is not sticking, spray the meat with butter or olive oil prior to rubbing.
Serving: 3.5g | Calories: 10kcal