This easy-to-make, peppery brisket dry rub recipe will add superb flavours and aromas to your veal or beef briskets whether you're barbecuing, smoking or slow cooking. Using only seven ingredients, this blend only takes minutes to put together from start to finish. (See the bottom of the page for links to more of my homemade seasoning recipes)
What You'll Need: (makes about 8-9 tablespoons)
tbsp black peppercorns
2 tbsp smoked paprika (or any variety)
2 tbsp onion powder
1 tbsp mustard powder
4 tsp salt (see note 2 below)
4 tsp chili powder
2 tsp cumin seeds
tbsp = tablespoon
tsp = teaspoon
Store your rub for brisket in an airtight jar, in a cool place and out of direct sunlight. Use within 3 months before making more.
Note: You could dry toast the peppercorns and cumin seeds before grinding as this will add even more taste to the finished mix. Click here for photos and step-by-step tips on how to do this. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt as they're less processed and therefore healthier and will add more flavour to your seasoning. However, you can happily use regular table salt if that's all you have to hand.
Ingredient Note: For the best flavours, try and use a few whole spices for this brisket rub and grind them just before combining. If you don't have whole, use pre-ground powders but reduce the quantities by half. So for 4 tablespoons of whole peppercorns you use 2 tablespoons 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.