Whether you're braising, grilling or smoking your beef or veal brisket, then you're going to need a quality homemade brisket rub recipe! Just cover your meat with this easy-to-make mix, seal in a bag, refrigerate for a few hours, or overnight, and let the flavours soak in! (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp smoked paprika powder (or regular paprika)
2 tbsp black peppercorns
2 tbsp dried thyme
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp mustard powder
4 tsp cumin seeds
4 tsp dried basil
2-3 tsp salt
2-3 tsp cayenne pepper
2 tsp celery seeds
tbsp = tablespoon
tsp = teaspoon
Store your brisket dry rub in a cool place out of direct sunlight and in an airtight container. Use within 3 months.
Note: If you have time, dry toasting the peppercorns and cumin seeds before cooling, grinding and combining will draw out their flavours even more.
Click here to see photos and step-by-step tips on how quick and easy this recommended technique really is. (Link opens in new window)
Ingredient Note: I use a few whole ingredients for this dry brisket rub as these give the best flavours. However, if you only have them pre-ground, use these but reduce the amounts the recipe says by half. So for 2 teaspoons of celery seeds you use 1 teaspoon of celery powder. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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