If you're planning on cooking a brisket, then making your own brisket dry rub recipes is highly recommended! And whatever you're favourite way of cooking is, then this easy to do blend of herbs and spices is just the thing for seasoning, flavouring and adding mouthwatering aromas to your delicious cut of beef and veal. (See the bottom of the page for links to more of my recipes)
Note: Whilst for the best flavours when making this recipe, I recommend using whole spices when you can. However, it's perfectly fine to use ground powders if that's all you have available. If you do, reduce the quantities the recipe requires by half. So for 2 tablespoons of cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any others by half as well and stir in with any other powders when making.
What You'll Need: (makes about 10 tablespoons)
3 tbsp paprika
2 tbsp black peppercorns
2 tbsp cumin seeds
2 tbsp dried parsley
1 tbsp sea salt
1 tbsp dried oregano
4 tsp chili powder
4 tsp brown sugar
2 tsp cayenne pepper
2 tsp garlic powder
tbsp = tablespoon
tsp = teaspoon
Store your brisket rub in an airtight jar in a cool place and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: To get even more flavour from the ingredients I recommend
dry toasting the cumin and peppercorns before grinding and combining with the powders and herbs.
Click here for step-by-step info and photos on
this easy to to do cooking technique. (Link opens in new window)