Texas Brisket Rub
Brisket Dry Rub
Since everything is supposed to be bigger in Texas, choose a big beef brisket for this dry rub recipe. To prepare the brisket, trim any fat deposits down to about one-quarter inch thick. Next, score the fatty side with a sharp knife. This allows the dry rub to reach the meat.
Texas Brisket Rub Recipe
Author: David Durick
Recipe type: BBQ Rub
Cuisine: BBQ
Ingredients
- ½ cup paprika
- ¼ cup chili powder
- ¼ cup brown sugar
- 2 tablespoon cumin
- 2 tablespoon oregano
- 2 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon cayenne pepper
- 1 teaspoon ground coriander seeds
Instructions
- Combine all of the spices and seasonings well. Store in an airtight container and keep it in a cool, dry location. This recipe makes enough rub for two or three briskets.
- To season your brisket, rub a generous amount of the dry rub seasoning onto all sides. Wrap the brisket in plastic wrap and leave it in the fridge for at least 12 hours, and up to two days. The flavors will absorb into the meat during this time.
Texas Brisket Rub,
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