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Robert's Brisket Rub

Rated as 4.95 out of 5 Stars
2

"This is a basic brisket rub recipe which leaves a tangy and flavorful crust on the brisket. It has been a big hit with my family and friends. This rub covers a 7-pound brisket. Rub mixture onto brisket then let set in plastic wrap overnight."
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Ingredients

10 m servings 19
Original recipe yields 21 servings

Directions

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  1. Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 19 calories; 0.2 4.4 0.4 0 825 Full nutrition

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Reviews

Read all reviews 13
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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...

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...

It's my go to rub for brisket and ribs - nice kick to it and works for so much.

Great rub for brisket. I'm going to try it on ribs next time.

I bought a 4 pound flat brisket with the fat trimmed. I followed the recipe except I didn’t have any savory. I cooked the brisket at 275 for 5 hours. The brisket was 211 degrees after cooking fo...

A nice rub. Just a little to much red pepper for my taste. Next time I plan on cutting that down or leaving that spice out.