The Best Smoked Brisket Rub Recipe EVER Plus How to Smoke that Perfect Brisket (2024)

My entire family loves Barbecue, on Eric’s side and mine. I mean we are Texan so it should be a given. I love it when we get together to grill, especially when my Dad or Eric’s smokes a Brisket.

My Father in Law found this Brisket Rub Recipe and it has become his go to rub and it is amazing. The rub is just SO GOOD and truly is what makes a good flavored Brisket. This rub combined with his smoking method makes a juicy, tender, smoky Brisket that will just FALL APART. It really is the BEST BRISKET EVER.

So when Eric and I moved into a house and acquired my Father in Laws Smoker I was stoked. We can now smoke our OWN Brisket. This method takes a lot of work and some sacrificed sleep (depending when you need it) but it will be worth it!

This Rub recipe is so good I do not even eat my Brisket on a bun or with BBQ sauce usually. I want to taste all that flavor from the rub and smoking.

We always look at the Ads to see where we can find the cheapest Brisket. My Dad and Father in Law usually have one or two in the freezer at all times. Both usually will buy a Brisket when they are on sale for just under $2.00 per pound. That means you can get a 12-15 pound Brisket for $26.00 or less ( at $1.77 per lb which is what we usually find).

It is recommended to apply the rub onto the Brisket 12-24 hours before smoking. We always do this step and I am sure it helps make the Brisket taste so good.

What you will Need to Smoke a Brisket:

• Smoking Wood Chips (there are so many flavors, we used Cherry Wood last and it was good)
• Bucket of Water to soak Wood Chips in
• Large Industrial Sized Plastic Wrap (can be found at a restaurant supply store)
• Sheet Pan for Brisket before and after Smoking
• Gloves if you wish
• Bowl for spices
• 1/3 measuring cup

Ingredients for Brisket Rub:

• 1/3 cup brown Sugar
• 1/3 Cup salt (coarse works best)
• 1/3 paprika
• 1/3 cup chili powder ( choose a hot or mild powder depending on your tastes or use more or less)
• 1/3 cup ground black pepper

Measure all ingredients and add to a bowl and mix together until well combined. Score Brisket before applying rub. Apply rub all over Brisket, sides and all in those cracks (now rub it, rub it good).

Wrap in Plastic Wrap and store in fridge overnight or 12-24 hours prior to smoking. Remove Plastic wrap BEFORE SMOKING.

Smoking & Baking:Soak wood chips in water and heat smoker to 225 degrees. Remove plastic wrap from Brisket and place Brisket directly on smoking rack. Smoke Brisket for 6 hours. Check Brisket every 20 minutes adding more wood chips as needed. After 6 hours is up wrap in Plastic Wrap and put on sheet pan or deeper pan in case drippings flow over. Be careful when handling Brisket it will be Hot from the smoker. Heat oven to 200-225 degrees and bake Brisket for remainder of time, see cook times below.

COOK TIMES: Bake for 1-1.25 hours per pound at 200-225 degrees, we usually do about 200 degrees.

Our Brisket usually weighs 12-15 pounds. We always smoke for 6 hours and then bake for the remaining time.

So a 15 pound brisket would smoke fore 6 hours then bake in the oven for 12 hours and 45 minutes.

1.25 hours x Weight of Brisket = total cook time (including smoking)

Example 1.25 x 15 = 18.75 hours cook time ( 18 hours and 45 minutes) – 6 hours for smoking = 12 hours and 45 minutes in the oven

Serving and Slicing: Remove from oven when done and let rest for 30-45 minutes. Serve sliced or chopped.

Drippings: I love to save the drippings. Pour drippings from pan into large measuring cup. Let get to room temperature so fat settles to top and scrape off and remove from liquid at bottom. Use dripping as sauce or add to reheated brisket leftovers.

Enjoy.

Hope you enjoy this recipe as much as we do!

PublishedAugust 30, 2018September 8, 2018