Beef Brisket Rub is also called best brisket rub, smoked brisket rub, or brisket seasoning. This seasoning is popular with our bbq restaurants, seasoning companies, and gourmet market customers.

Great beef brisket is built on layers of flavor, starting with the barbecue rub. Brisket rubs can be simple or complex, and a great rub creates a crunchy, flavorful, rich crust known as the bark.

Beef and pork rubs are not created equal and shouldn't be interchanged. While pork rubs rely on a base of sweetness (lots of sugar), smoked brisket rubs rely more on a foundation of salt and pepper. Rubs enhance the flavor of your meat, and a good beef brisket rub uses salt and sugar to help form the crucial crust or bark.

Flavor Profile

Beef Brisket Rub is smoky and earthy with the familiar bite of pepper and a hint of sweetness.

How to Use

How much rub should you apply to your brisket? We recommend about a tablespoon per pound. Lightly oil your brisket with vegetable or olive oil. Many of the spices in this rub are oil soluble, and the oil helps the spices penetrate the meat. Liberally sprinkle the rub on your beef brisket, heavier amounts on the thicker cuts and less on the thinner ones.

We apply this beef brisket rub before putting it into our smoker. We also like to let our meat warm to room temperature before applying our rub. But if you're from the school of thought that more rub time is better, add your rub to your brisket and place it in the refrigerator for up to 24 hours before smoking.

We had customers use this rub on beef short ribs, and chicken. We've also added it to burgers and meatloaf.