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Smoked Brisket Rub Recipe With Brown Sugar I

This Smoked Brisket Rub Recipe With Brown Sugar is the perfect way to season a brisket for smoking! Plus this recipe will work with any type of smoker!
Prep Time10 mins
Cook Time6 hrs
Overnight Rest With Rub1 d
Total Time1 d 6 hrs 10 mins
Course: american
Cuisine: American, BBQ
Servings: 20
Author: Guy Who Grills

Ingredients

  • 1 Beef Brisket
  • 2/3 Cup Brown Sugar
  • 1/3 Cup Chili Powder
  • 1/3 Cup Smoked Paprika
  • 1/4 Cup Salt
  • 2 Teaspoon Fresh Ground Back Pepper
  • 1 Teaspoon Cayenne Pepper

Instructions

  • In a bowl start to layer in your seasonings and mix the seasonings well with a fork or a small whisk or fork.
  • How To Smoke A Brisket With Dry Rub:
  • At least a day before you are ready to smoke your beef brisket trim the fat off of your Brisket.
  • Store your rubbed brisket in the fridge in an airtight container until the day of smoking.
  • 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 its 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 Apple Pellets to smoke my meat but you could use any flavor.
  • I recommend a low and slow smoke for 6 to 8 hours since I had issues with it getting too hot I ended up being about a 3-hour smoke.
  • I cooked my beef brisket to an internal temperature to 150 and allow it to rest for about an hour.

Notes

Sides To Serve With Smoked Brisket:
Mashed Potatoes
Grilled Loaded Twice Baked Potatoes
Crockpot Loaded Baked Beans
Red Cabbage Slaw
Grilled Cheese Stuffed Portabella Mushrooms Recipe
Homemade Potato Salad
*If you want a spicer Brisket you can add more Cayenne Pepper
*You can substitute Smoked Paprika for regular Paprika
I topped my brisket with some bbq sauce and some sesame seeds! So good!!
* You can baste with Apple Cider Vinegar and Apple Juice to help with keeping the meat moist while cooking.