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My review
Robert's Brisket Rub
2
Brnagin4
"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 19Original recipe yields 21 servings
- Adjust
- US
- Metric
Directions
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- 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.
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Reviews
Read all reviews 13Most helpful
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3/29/2017
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...
9/12/2016
Great run! I did add cumin and chili powder to it. Still one of the best recipes available! Thanks for sharing it!
9/10/2017
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...
1/3/2017
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...
6/26/2017
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...
8/29/2017
It's my go to rub for brisket and ribs - nice kick to it and works for so much.
8/21/2019
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...
8/14/2019
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.