Your lovely piece of brisket is sitting there ready to be cooked and tenderized and all you need now is a quality homemade beef brisket rub. This easy-to-make mix of dried herbs and flavour packed spices, which will season and flavour beautifully, is sure to fit the bill. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp dried thyme
1 tbsp allspice berries
1 tbsp mustard powder
4 tsp dried oregano
2 tsp garlic powder
2-3 tsp salt (see note 2 below)
2 tsp chili powder
2 tsp sumac (optional)
8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your dry brisket rub in an airtight jar out of direct sunlight. Use within 3 months.
Note: To extract even more flavours from the ingredients, dry toasting the cumin seeds, peppercorns and allspice berries prior to grinding and combining with the powders and dried herbs is highly recommended. Click here for step-by-step tips and photos all about this easy cooking technique. (Link opens in new window)
Note 2: You can use table salt for this dry rub and it'll taste great, but I recommend using a quality sea, rock or kosher salt. Not only are these healthier, they will add better flavour to your seasoning and therefore your cooking.
Ingredient Note: I use a few whole spices for this beef brisket rub as these give the best flavours. However, if you don't have them all to hand, use pre-ground powders and reduce the quantities the recipe requires by half. So instead of 2 tablespoons of peppercorns you use 1 tablespoon of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
How to Use: Evenly, and fairly thickly, cover your brisket with the mix and gently massage in.
Whilst you can cook it straight away, it's best to put it in the fridge and leave it for at least an hour before cooking This will allow the flavours to really penetrate the meat. The longer you leave it the better.
An hour before cooking, take out of the fridge and allow the meat to return to room temperature. Cook according to your recipe.