Ingredients10 m servings 19 cals
- Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.
- Cook's Note:
- I have also put my brisket in a pan with beef broth, 1 cut-up onion, 1/2 red, yellow, orange, and green bell peppers, 2 cut-up apples, and some thyme overnight, then covered with the rub.
Per Serving: 19 calories; 0.2 g fat; 4.4 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 825 mg sodium. Full nutrition
ReviewsRead all reviews 9
I did not have savory on hand, but otherwise I followed the recipe as written. Excellent flavor. Will be a repeat in our house. I placed the rub on the brisket, wrapped in foil, and placed it ba...
Great run! I did add cumin and chili powder to it. Still one of the best recipes available! Thanks for sharing it!
Perfect rub -- I made this in my Weber Genesis 3 burner indirect heat at 225 (one burner on lowest setting) and 2 pellet smoker boxes with camp chef competition pellets. 300 when the internal t...
Turned out GREAT! I didn't use the savory though but did stick to the rest of the recipe. I used mesquite and oak wood to smoke and smoked a 15 lbs brisket for bout 18 hours! The friends and fam...
It's my go to rub for brisket and ribs - nice kick to it and works for so much.
This rub was PERFECT! I was a bit worried because of the brown sugar (I don't like sugary rubs or sauces), but it didn't taste sweet at all! I didn't have savory on hand, but the recipe was sti...
Excellent rub. Good on its own, added 2 tbs of ground coffee to give it a little more depth.
This recipe is really good. I did not use savory, instead I substituted thyme. I'm keeping this recipe as a favorite.