Trying to find a mustard rub for brisket in the stores is tricky! But luckily making your own is so quick and simple and will draw out the richest flavours of your cut of meat. So even if you can buy some, I recommend you have a go at your own. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp mustard powder
2 tbsp dried rosemary
1 tbsp dried oregano
1 tbsp garlic powder
4 tsp black peppercorns
4 tsp brown sugar
2 tsp paprika
2 tsp chili powder
2-3 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store your mustard rub for brisket in a cool place, in an airtight jar and out of sunlight. Use within 3 months.
Note: To get more flavours and aromas, you could toast the peppercorns for a few minutes before grinding and combining. Click here for tips on toasting and
grinding. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt but you could use regular table salt if that's all you have available.
Ingredient Note: I use whole peppercorns for this recipe. However, If you don't have them, you can use pre-ground pepper and reduce the amount you use. So for 4 teaspoons of peppercorns you use 2 teaspoons of ground pepper and stir in with the other powders when making.
Liberally sprinkle over your meat and lightly massage it in so it has a good, even coating.
Cover with some plastic wrap, cling film or tin foil and place in your refrigerator for at least an hour or two, or better overnight.
An hour or so before cooking time take it out of the fridge and let it return to room temperature.