This post may contain affiliate links. Please read our disclosure policy.

This brisket rub is an easy-to-make blend with classic salt and pepper base, bringing out the brisket’s richness while enhancing the natural beef flavor.

A good rub can transform an ordinary cut of beef into a mouthwatering masterpiece, infusing it with layers of flavor and creating that crispy bark on the outside. This rub is the perfect choice for seasoning to smoke a Texas-style brisket!

Small glass jar filled with spice mix and a label of Brisket Dry Rub.


This brisket seasoning works on more than just brisket. This brisket seasoning works on more than just brisket. It’s what we use when making our Smoked Chuck Roast, a more affordable cut and a quicker piece of meat that comes out just as tasty as a brisket! You can also use it on your ribeyes, beef ribs, prime ribs, or any other beef you want to smoke or cook.

Ingredients In Brisket Rub

Ingredients needed to make a brisket dry rub.
  • Coarse Salt: using coarse ground spices is going to help build the bark (that black crispy exterior) on our meat.
  • Coarse Ground Black Pepper: coarse pepper is going to give the classic Texas BBQ flavor.
  • Granulated Garlic and Onion: granulated spices are coarser than powder versions. This helps to ensure they stick well to the meat in our rub.
  • Ground Coriander: gives a fresh, bright and slight citrus flavoring. Coriander seeds are the seed of what is typically known in Texas as cilantro.
  • Chili Powder: a mild seasoning made of a blend of chiles and spices.

How to make Brisket Rub

Spices in a white bowl on pink tile.
Plate with seasoning mix for a brisket rub and a spoon.
  1. Measure out the spices needed.
  2. Stir to combine.
  3. Store in a sealed container, like a jar, until ready to use.

How to Use Brisket Rub

Brisket sprinkled with a brisket dry rub seasoning.
Smoked brisket laid on a piece of butcher paper.
Smoked brisket ready to serve and sides served.
  1. Rub the brisket down with a binder if using one.
  2. Evenly sprinkle the seasoning blend over the entire brisket. Using your hands press the rub into the meat to help it adhere.
  3. Smoke or cook brisket according to the recipe you are following. Check out our Texas Smoked Brisket Recipe.

Brisket Dry Rub FAQs

How long should dry rub be on brisket?

You can add the dry rub to the brisket right before cooking, or it can be left on overnight for up to 24 hours.

Do you put mustard on brisket before rub?

You absolutely can use mustard as a binder when making a brisket. A binder isn’t required for smoking a brisket but it can help hold the rub on the meat which helps to build the bark.

Do you put rub on the fat side of the brisket?

Yes, you can season the fat cap on the brisket. You can score the fat cap and press the seasoning into the scoring to help season the meat. But seasoning the fat is also productive since those pieces of meat will still be eaten by those who like the wet brisket after it cooks.

Flavor Variations

  • Spice: switch out the chili powder for a chipotle chili powder or another chile that you prefer.
  • Garlic: add more garlic powder to give more of a garlic flavoring to the meat.
  • Coffee: gives a darker coloring and a robust, earthy flavor thanks to the addition of coffee.
Spoon scooping up brisket rub from a glass jar.

Storage Information

Store the seasoning blend in a sealed jar in a cool, dark spot. Your spice cabinet or a pantry are the perfect spots.

More BBQ Recipes

Brisket Rub

5 from 1 vote
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: 1
Author: Serene
This brisket rub is an easy-to-make blend with classic salt and pepper base, bringing out the brisket's richness while enhancing the natural beef flavor. 
Small glass jar filled with spice mix and a label of Brisket Dry Rub.


  • ¼ cup coarse salt
  • ¼ cup coarse ground black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander


  • Add the ingredients for the rub into a small bowl.
  • Stir to combine, then add into a jar until ready to use.


Black Pepper: 16 mesh black pepper is a popular size for Texas BBQ


Calories: 62kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 28337mg | Potassium: 235mg | Fiber: 3g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi , pulled pork looks great. Oh that’s pretty easy to make. I’ve made plenty of then. Always great.
    Now, from Texas do you have any recipes for brisket. I know that is a staple of Texas BBQ.
    They are very expensive in my area. I don’t really want to mess #2. Lol
    Thanks 😊