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! (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases for them and other links in the post.) This post contains affiliate links that will earn me a small commission when used to order from.
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 1000 Sq in Pellet Grill with Flame Broiler
Smokehouse Products 5-Pound Bag All Natural Apple Flavored Wood Pellets,Deiss PRO Digital Meat Thermometer – Lightning Fast Precise Readings with Backlight Display
Homemade Smoked Brisket Rub Ingredients:
- 1 Brisket
- 3 Tbspn Salt
- 2 Tspn Garlic Powder
- 5 Tbspn Smoked Paprika
- 1 Tbspn Black Pepper
- 1 Tbsp Dried Parsley
- 2 Tsp Cayenne Pepper
- 1Tsp Dried Oregano
- 2 Tsp 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 Champion at all the top BBQ events. Our 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, 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. Walmart has some of the best prices on Pitboss Pellets and is quickly shipped to your house!
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.
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.
Sides To Serve 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
Other Smokes Brisket Recipes:
- Homemade Brown Sugar Rub For Brisket
- Coca Cola And Jack Daniels Brisket
- Smoked Beef Brisket Injection Recipe With Whiskey
Now I always pick up the largest brisket to smoke! So many Leftover Brisket Recipes make for the perfect dinner the next day! Check out my favorite recipes ->here.
Do you smoke Brisket? What are your go-to smoked meats to make?
Homemade Smoked Brisket Rub
Ingredients
- 1 Brisket
- 3 Tbsp. Salt
- 2 Tsp. Garlic Powder
- 5 Tbsp. Smoked Paprika
- 1 Tbsp. Black Pepper
- 1 Tbsp. Dried Parsley
- 2 Tsp. Cayenne Pepper
- 1 Tsp. Dried Oregano
- 2 Tsp. 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.
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