10 texas brisket rub Ideas

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me Authentic Texas-Style Brisket Dry Rub

Nutrition Facts (per serving)
22 Calories
1g Fat
5g Carbs
1g Protein

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Nutrition Facts
Servings: 12
Amount per serving
Calories 22
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 951mg 41%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 1g
Vitamin C 1mg 4%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Texas-style dry rub recipe is an easy way to spice up beef brisket. In true Tex-Mex style, this rub gets a kick from cayenne pepper and hot chili powder. Adjust the heat to your liking, but be sure to retain some of the heat from the chiles or it won’t be an authentic Southwestern-style rub.

As the name indicates, you want to rub the meat thoroughly with the seasoning so the spices stick and the flavor penetrates the brisket. If you’re finding the rub isn’t sticking to the meat, you can drizzle a bit of olive oil over the brisket and then add the rub, using your hands to evenly coat the meat.

This recipe makes enough for 5 pounds of meat, possibly more than you cook for one meal, so keep any extra rub for later use. To make an authentic Texas barbecue meal, serve thinly sliced brisket with sides such as baked beans, coleslaw, or potato salad. You can also enjoy slices of brisket on a bun with the barbecue sauce of your choice—as long as it isn’t a Carolina-style vinegar sauce (Texans would object).

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“This dry rub for brisket was super-easy to make in a matter of minutes. My brisket was 3 1/2 pounds and I didn’t use half of the rub mixture, so it should be more than enough for 8 to 10 pounds. It’s an excellent rub for smoked or slow-grilled brisket.” —Diana Rattray

Authentic Texas-Style Brisket Dry Rub/tester image

  • 5 tablespoons paprika

  • 3 tablespoons kosher salt

  • 2 tablespoons garlic powder

  • 2 tablespoons onion powder

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon dried parsley

  • 2 teaspoons cayenne pepper

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon dried oregano

  • 1/4 teaspoon hot chili powder

  • 1/2 cup brown sugar, optional

  • 1 beef brisket, trimmed, optional

  1. Gather the ingredients.

    The Spruce / Julia Estrada

  2. In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and if desired, the brown sugar until thoroughly mixed.

    The Spruce / Julia Estrada

  3. Pat the brisket dry on all sides using paper towels.

    The Spruce / Julia Estrada

  4. With a spoon, sprinkle the rub liberally onto the meat. Simultaneously press it in and rub it with your fingertips until it adheres to the entire surface.

    The Spruce / Julia Estrada

  5. Turn the meat and repeat on all sides. Let the brisket sit for up to 24 hours, refrigerated, or cook immediately according to your recipe.

    The Spruce / Julia Estrada


  • Do not put your fingers, spoon, or other utensils back into the dry rub after touching the meat to avoid contaminating the leftover rub.
  • Adding the optional sugar tames the heat without eliminating it completely. The sugar in the rub also crisps to a nice brown crust on the meat, but it does burn easily so keep dry-rubbed meat away from high flames. Low and slow is the name of the game with barbecue.

Recipe Variation

  • Try adding dry mustard or ground chipotle pepper to the rub. Feel free to experiment with the spices to find a combination that suits you best.
  • You can also use this rub on other cuts of beef or for other meats such as pork, lamb, and venison, or poultry and seafood. When you cook poultry, you want to work the rub both underneath and on top of the skin.

How to Store Texas-Style Brisket Dry Rub

Store the rub in an airtight container in a cool, dark place. It will last for several months, but the flavor will diminish over time. Don’t store it in the refrigerator as prolonged condensation affects the flavor and consistency. 

What’s the Difference Between a Dry Rub and Wet Rub?

A typical dry rub starts with brown sugar, granulated white sugar, or turbinado sugar and salt. After that, you can decide which dried spices and herbs to use. A wet rub contains liquid, usually oil or water, and often gets a little sweetness from molasses, honey, or other liquid sugar. The resulting thick paste sticks to the meat more easily than a dry rub, but it also chars more easily on a grill, where it can drip and cause flare-ups. Many backyard chefs claim a strong allegiance to one style or the other, but there’s room on the picnic table for both.

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Extra Information About texas brisket rub That You May Find Interested

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Authentic Texas-Style Brisket Dry Rub Recipe

Authentic Texas-Style Brisket Dry Rub Recipe

  • Author: thespruceeats.com

  • Rating: 5⭐ (22251 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 3⭐

  • Sumary: This Texas brisket rub is a great way to spice up not only brisket but also other proteins. Store in an airtight container for a few months.

  • Matching Result: Brisket Rub Recipe · 2 cups of canning/pickling salt · 1 cup of paprika · 1/2 cup of coarse ground pepper · 1/4 cup of fine ground pepper · 1/2 cup of onion powder …

  • Intro: Mix Up Some Authentic Texas-Style Brisket Dry Rub Nutrition Facts (per serving) 22 Calories 1g Fat 5g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label × Nutrition Facts Servings: 12 Amount per serving Calories 22 % Daily Value* Total Fat 1g 1% Saturated Fat 0g 0% Cholesterol…
  • Source: https://www.thespruceeats.com/texas-style-brisket-rub-335887

Frequently Asked Questions About texas brisket rub

If you have questions that need to be answered about the topic texas brisket rub, then this section may help you solve it.

What distinguishes brisket from Texas?

When you’re talking Texas brisket, you’re talking about a full, packer cut brisket (point and flat intact) that weighs anywhere from 8 to 12-plus pounds. This is what pitmasters smoke at “low and slow” temperatures (225°F to 250°F) via indirect heat for 8 or more hours

How long should the brisket be covered in dry rub?

However, I do suggest salting your beef brisket overnight before adding the rest of the seasoning. Dry rub can be added to the brisket right before cooking, though it can also be left on the meat for b>up to 24 hours beforehand in the refrigerator/b>.

How should my brisket be seasoned?

b>Paprika, brown sugar, garlic powder, and onion powder, along with salt and pepper, form the base for many of the rubs used in barbecuing./b> Salt and black pepper are the foundations to most seasonings and are the main flavorings added to Central Texas barbecue.

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