Whether you're smoking, grilling, frying or oven cooking, this easy-to-make Texas brisket rub recipe is sure to impress! And no matter what your favourite meat is, this all-purpose blend of spices and herbs will season beautifully and add massive flavours and mouthwatering aromas! (See the bottom of the page for links to more of my homemade mixes and blends)
Note: When making this seasoning I use a few whole spices as these add the best flavour. However, If you only have the pre-ground versions available just use these and reduce the quantities the recipe requires by about half. For example, for 4 teaspoons of peppercorns you would use 2 teaspoons of pre-ground pepper. Reduce any others you don't have whole and stir in with any other powders when making.
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp coriander seeds
1 tbsp dried Mexican oregano (see note below)
1 tbsp paprika powder
1 tbsp cumin seeds
1 tbsp dried basil
4 tsp black peppercorns
2-3 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp sea salt
1 tsp celery seeds
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store this dry rub for brisket in a cool in an airtight jar and out of direct sunlight. Use within 3 months.
Note: Before grinding, spending a few minutes dry toasting the peppercorns, cumin and coriander seeds is something to consider. The heat from the toasting releases more of their fabulous flavours and aromas! See the grinding page for further info on this recommended cooking technique. (Link opens in new window)
Note 2: Mexican oregano is different to regular oregano and has a stronger taste. However, if you can't get hold of Mexican you can happily use regular and it'll still taste fab.