Dry Rub Beef Brisket Recipes

Steps:

• Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.

Steps:

• 1. Mix all the ingredients together... I told you this was easy.
• 2. Chef's Tip: You can make this rub days or even weeks ahead of time, and store in a clean dry container.
• 3. Chef's Note: The day before you cook your brisket, use a sharp knife and cut a cross-hatch pattern in the fat cap, and then put several tablespoons of this rub on and massage it into the cuts. It should look like wet sand on skin, but don't clump.
• 4. Chef's Note: Wrap and allow to rest in the fridge overnight. Remove about ninety minutes before placing on the grill and allow the brisket to get to room temperature. Grill or oven bake using your favorite method. Mine is low and slow.
• 5. Chef's Note: There is no salt in this rub. I rub a tablespoon of kosher salt into the fat cap, and then I add the spice rub. I left it out of the dry rub because a lot of people like to control their salt intake.
• 6. Keep the faith and keep cooking.

Steps:

• Mix paprika, salt, garlic powder, onion powder, black pepper, chile powder, cumin, coriander, oregano, and cayenne pepper together in a bowl until well blended.

Steps:

• Combine all seasonings well.
• Rub the spice mix all over the brisket meat.
• Put meat in crock pot, fat side up, and cook on low for 8 hours or until meat is tender.
• When finished, remove fat from meat and cut meat against the grain.