Season your next beef brisket with this Texas brisket rub. The spicy Southwestern flavors are enhanced by a little bit of heat and a little bit of sweet.
Since everything is bigger in Texas, choose a big beef brisket for this dry rub recipe. To prepare the brisket, trim any fat deposits down to about one-quarter inch thick. Next, score the fatty side with a sharp knife. This allows the dry rub to reach the meat.
The ingredients for this recipe include...
1/2 cup paprika
1/4 cup chili powder
1/4 cup brown sugar
2 tablespoon cumin
2 tablespoon oregano
2 tablespoon salt
1 tablespoon black pepper
1 tablespoon onion powder
2 teaspoon garlic powder
2 teaspoon cayenne pepper
1 teaspoon ground coriander seeds
Combine all of the spices and seasonings well. Store in an airtight container and keep it in a cool, dry location. This recipe makes enough brisket rub for two or three briskets.
To season your brisket, rub a generous amount of the Texas brisket rub seasoning onto all sides. Wrap the brisket in plastic wrap and leave it in the fridge for at least 12 hours, and up to two days. The flavors will absorb into the meat during this time.
Remove the brisket from the refrigerator and set it on the kitchen
counter to warm up a little. Get your smoker ready for action by
preheating it to 225 degrees Fahrenheit. Pop the brisket in and smoke
with the traditional mesquite, or with oak wood if you want a lighter
It may take up to one hour per pound of weight to finish your smoked brisket. To speed things up, wrap the brisket in foil after the first four hours of smoking. When the internal temperature reaches 180F, it'll be just right for slicing. And at 190 to 195F it'll be fall-apart tend.
I've used this Texas brisket rub on chicken and pork with great success, too. Texans don't just eat beef, do they?