Recipe By Brnagin4
Published Mar 5th
Prep 10m Cook - Additional - Ready In 10m
Servings 21 servings Calories 18.7

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.

Recipe Ingredients

  • ¼ cup brown sugar
  • ¼ cup sweet paprika
  • 3 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried savory
  • 2 teaspoons cayenne pepper

Cooking Directions

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

Nutrition Facts

  • Calories 18.7
  • Carbohydrate 4.4 g
  • Fat 0.2 g
  • Fiber 0.9 g
  • Protein 0.4 g
  • Sodium 824.6 mg
  • Sugar 2.9 g

Chef's Notes

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.


  1. Great rub for brisket. I'm going to try it on ribs next time.
  2. 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 for 5 hours. Tender and delicious!
  3. 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 temp was 140 - wrapped at 160 and took off to rest at 197.
  4. It's my go to rub for brisket and ribs - nice kick to it and works for so much.
  5. Never liked brisket - until now. Awesome flavor!
  6. 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 still amazing without and will be my go-to from now on. I don't have a smoker, so - Read more ...
  7. 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 back in the fridge for about 24 hours. Cooked the 8 pound brisket at 275 for about 5 - Read more ...
  8. 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 had nothing but great comments! Thanks
  9. Great run! I did add cumin and chili powder to it. Still one of the best recipes available! Thanks for sharing it!