Brisket Rub Recipe - Will Season Beautifully
Whilst Adding Gorgeous Flavours

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 (or regular paprika)
2 tbsp black peppercorns 
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp mustard powder
4 tsp cumin seeds
4 tsp dried thyme
4 tsp dried basil
2-3 tsp sea salt 
2-3 tsp cayenne pepper
2 tsp celery seeds

tbsp = tablespoon
tsp = teaspoon


  • Grind the peppercorns, salt, cumin and celery seeds
  • Add to a bowl 
  • Stir in the paprika, mustard, cayenne, garlic and onion powders
  • Finally, crumble in the dried thyme and basil and stir again

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)

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.

Now You've Made Your Brisket Rub Recipe Why Not Try These?

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of China

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Classic, Traditional
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Recipes - For the
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