This Homemade Smoked Brisket Rub is perfect for rubbing on a Brisket! I love to combine spices and make my rubs. It may be just me, but I think it helps with flavor too! And let’s face it nothing beats a good smoked meat dinner.
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Now I had my eye on the Pit Boss Pro Series at Lowes for quite a while. Not sure how that Sunday, but the old lady agreed it was time for a new grill as our gas grill was getting up there in age. I am excited to venture into the Pellet smoker realm, and the Pit Boss is comparable to Treagar Grills but relatively cheaper.
Pit Boss Pellet Grills
Traeger Pellet GrillsZ Grills Pellet Grills
Homemade Smoked Brisket Rub Ingredients:
- Brisket
- Salt
- Garlic Powder
- Smoked Paprika
- Black Pepper
- Dried Parsley
- Cayenne Pepper
- Oregano
- Cumin
- Pitboss Brisket Seasoning
About Snake River Farms Brisket:
I shared early this month about Snake River Farms Beef Wagyu (see my post -> here), and I knew then we had to try a brisket! I have to say the prices were about the same as Costcos, but it was shipped right to me, and also the quality was excellent!! You can head on over -> here to shop their briskets.
From their site about the Black Grade American Wagyu Brisket-Snake River Farms, American Wagyu briskets are the “secret ingredient” for competitive barbecue teams gunning to be Grand Champions at all the top BBQ events. Their beautifully marbled briskets are hand-selected and carefully cut to the latest NAMP guidelines. Briskets are shipped frozen. Be sure to allow at least four days to thaw.
How TO Make brown sugar brisket rub:
In a bowl, start to layer in your seasonings but don’t put in the Pitboss seasoning. You can pile them in, but I like to make a bit of art.
Mix the seasonings well with a fork or a small whisk or fork.
how to smoke a Snake River Farms brisket on a pellet smoker:
At least a day before you are ready to smoke your beef brisket trim the fat off of your Brisket. Thankfully the Snake River Farms didn’t have too much, so it was easy.
Rub your Brisket with the seasoning mix and then sprinkle the whole Brisket with the PItboss seasoning over the top of the rubbed Brisket.
Store your rubbed Brisket in the fridge in an airtight container until the day of smoking. We have a 2.5 Gallon Rubbermaid Container, perfect for marinating meat and also for leftovers.
Remove your Brisket a couple of hours before starting to smoke to allow the meat temperature to rise to room temperature.
Get your smoker ready to go, and once it’s rolling, smoke in the smoker, then set your meat in the smoker.
When your smoker is at temp and smoking, place your meat in your smoker. I used Fruitblend Pellets to smoke my meat, but you could use any flavor.
Money and time-saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
Optional: You can baste with Apple Cider Vinegar and Apple Juice to help with keeping the meat moist while cooking.
I smoked for an hour on my smoke setting before turning it up to 200 degrees to smoke low and slow.
Three hours into the smoke, I removed the Brisket, wrapped the Brisket in foil, and placed the wrapped Brisket back in the smoker.
I cooked wrapped in foil until the rareness of the meat is cooked to the temperature of doneness you want. I would tell you a time, but each smoker is different, so watch your temperature, not your cooking time.
Most times I have done Brisket, it’s been about 6 to 8 hours of smoking.
Now, I love to sit and watch my smoker smoke, so I always have to remind myself the meat will smoke better without me peeking at it all the time.
What to With Smoked Brisket:
- Smoked Sweet Potato Casserole
- Cheesy Smoked Potatoes
- Dutch Oven Smoked Baked Loaded Baked Beans
- Smoked Potato Salad Recipe
- Smoked Baked Potatoes
- Easy Smoked Deviled Eggs
- Smoked Macaroni And Cheese
- Loaded Mashed Potatoes
- Grilled Loaded Twice Baked Potatoes
- Red Cabbage Slaw
- Grilled Cheese Stuffed Portabella Mushrooms Recipe
How To Store Leftover Smoked Brisket
Store in an air-tight container for up to three days in the fridge.
You can freeze smoked brisket in an air-tight container or sealed bag for up to three months.
Smoked Brisket Recipes To Checkout
Injections and rubs are the perfect way to season a brisket for smoking. I have tried several over the years, and they have all turned out fantastic.
Leftover Brisket Recipes
I love to smoke meat and have leftovers for other meals. Smoked meat adds to the flavor of different dishes, and it’s one of my favorites to use in chilis. Be sure to check out my l leftover brisket recipes.
- Smoked Brisket Baked Beans– Cut up your brisket to make up these loaded baked beans, plus add bacon for even more flavor. Use cast iron in the smoker to add more smoke flavor to the beans while they cook!
- Brisket Shepards Pie– Using homemade mashed potatoes makes for a tasty comfort food using chopped leftover smoked brisket. Cooking it in a cast-iron skillet adds amazing flavor to this classic dish.
- Blackstone Grilled Cheese Brisket Sandwich– Use slices or shreds of leftover smoked brisket to make excellent grilled cheeses. The smoked brisket adds a fantastic flavor to a classic sandwich
Smoker Recipes To check out
Looking for more smoker recipes?? Be sure to check out Electric Smoker Recipes. The post contains smoker recipes from ham to macaroni and cheese to Prime Rib! See it -> here.
Homemade Smoked Brisket Rub
Ingredients
- 1 Brisket
- 3 Tablespoon Salt
- 2 Teaspoon Garlic Powder
- 5 Tablespoon Smoked Paprika
- 1 Tablespoon Black Pepper
- 1 Tablespoon Dried Parsley
- 2 Teaspoon Cayenne Pepper
- 1 Teaspoon Dried Oregano
- 2 Teaspoon Cumin
- Pitboss Brisket Seasoning
Instructions
- In a bowl, start to layer in your seasonings but don’t put in the Pitboss seasoning. You can pile them in, but I like to make a bit of art.
- Mix the seasonings well with a fork or a small whisk or fork.
- At least a day before you are ready to smoke your beef brisket trim the fat off of your Brisket, and thankfully the one Snake River Farms didn’t have too much, so it was easy.
- Rub your Brisket with the seasoning mix and then sprinkle with the whole Brisket with the PItboss seasoning over the top of the rubbed Brisket.
- Store your rubbed Brisket in the fridge in an airtight container until the day of smoking. We have a 2.5 Gallon Rubbermaid Container, perfect for marinating meat and also for leftovers.
- Remove your Brisket a couple of hours before starting to smoke to allow the meat temperature to rise to room temperature.
- Get your smoker ready to go, and once it’s rolling, smoke in the smoker, then set your meat in the smoker.
- When your smoker is at temp and smoking, place your meat in your smoker. I used Fruitblend Pellets to smoke my meat, but you could use any flavor.
- Optional: You can baste with Apple Cider Vinegar and Apple Juice to help with keeping the meat moist while cooking.
- I smoked for an hour on my smoke setting before turning it up to 200 degrees to smoke low and slow.
- Three hours into the smoke, I removed the Brisket, wrapped the Brisket in foil, and placed the wrapped Brisket back in the smoker until the rareness of the meat is cooked to the temperature of doneness you want. I would tell you a time, but each smoker is different, so watch your temperature, not cook time.
- Most times I have done Brisket, it's been about 6 to 8 hours of smoking.
That looks and sounds delicious!