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Goldee’S Brisket Rub Recipe
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Goldee’S Brisket Rub Recipe: Knockout Flavor Masterclass

Prep Time10 minutes
Total Time10 minutes
Calories: 20kcal

Ingredients

  • 2 tbsp kosher salt
  • 1 tbsp paprika
  • 1 tsp brown sugar
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne for heat junkies

Instructions

  • Mix all dry ingredients in a small bowl until they look like they belong together. No clumps, no drama.
  • Pat the brisket dry with paper towels. Moisture is the enemy of a crust, and we’re here for crusts, not soggy hugs.
  • Apply the rub generously all over the meat. Don’t be shy—every side deserves a coating that would make a spice rack proud.
  • Let it rest for at least 30 minutes, or up to 24 hours in the fridge. Slow, patient seasoning yields better crusts and fewer regrets.
  • Smoke at your preferred method until the internal temperature hits about 195-203°F (90-95°C). This range is the sweet spot where tenderness meets punchy flavor.