Creating a flavorful and spicy dry BBQ rub for the best smoked beef brisket is a fantastic way to enhance the natural richness of the meat. This rub will add a mouthwatering blend of smoky, spicy, and savory flavors to your brisket. Here's a detailed original recipe for a spicy dry BBQ rub:
Smoked Brisket Rub
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon dry mustard
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
How To Prepare and Smoke a Brisket
- Gather the Ingredients:
- Ensure you have all the ingredients listed above to make the spicy dry BBQ rub.
- Combine the Spices:
- In a bowl, combine all the dry spices: brown sugar, smoked paprika, chili powder, black pepper, garlic powder, onion powder, ground cumin, ground coriander, kosher salt, cayenne pepper, dry mustard, ground thyme, and ground oregano.
- Mix Thoroughly:
- Use a whisk or a fork to mix all the spices together until they are evenly distributed. Make sure there are no clumps in the mixture.
- Prepare the Brisket:
- Before applying the dry rub use a sharp chef’s knife to trim the brisket fat cap to leave about a quarter of an inch of fat evenly across the brisket. Then, make sure the brisket is clean and dry. Pat it with paper towels to remove any excess moisture.
- Apply the BBQ Rub:
- Generously coat the entire surface of the brisket with the spicy dry BBQ rub. Massage the rub into the meat, ensuring it adheres well to all sides.
- Let the Rub Set:
- Once the brisket is evenly coated with the BBQ rub, cover it with plastic wrap or place it in a resealable plastic bag. Let it rest in the refrigerator for at least 4 hours or preferably overnight. This resting period allows the flavors of the rub to penetrate the meat fully.
- Prepare the Grill:
- Preheat your smoker or charcoal grill to 225°F (107°C), which is the same temperature you would use to smoke ribs. If using a charcoal grill, set it up for indirect heat cooking.
- Smoke the Brisket:
- Place the brisket on the smoker or grill and let it cook low and slow. Depending on the size of the brisket, it can take anywhere from 10 to 16 hours. Use a meat thermometer to monitor the internal temperature. The brisket is ready when it reaches an internal temperature of 195°F to 203°F (90°C to 95°C) and is fork-tender.
- Rest and Slice:
- Once the brisket is done cooking, remove it from the smoker or grill and let it rest for at least 30 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful brisket.
- Slice the brisket against the grain into thin slices. This ensures the most tender and enjoyable eating experience.
- Serve and Enjoy:
- Arrange the sliced brisket on a serving platter and serve it hot. You can also offer your favorite BBQ sauce on the side for those who prefer extra sauciness.
- Enjoy Your Spicy Dry BBQ Brisket!
- Now, sit back, savor the spicy flavors, and enjoy your deliciously smoked beef brisket!
Note: Adjust the level of spiciness in the rub by increasing or decreasing the amount of cayenne pepper according to your taste preferences. Store any extra rub in an airtight container for future use. The rub can also be used on other meats like pork ribs, chicken, or steak for added flavor.