This recipe features Robert's special blend of savory and spicy seasonings to create a mouthwatering rub for brisket. The rub adds depth of flavor and enhances the natural juiciness of the meat. Whether you're smoking, grilling, or oven-roasting your brisket, this rub will take it to the next level. Perfect for BBQ parties or family gatherings, this recipe will have everyone asking for seconds!
Ingredients
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
Directions
- In a bowl, combine all the ingredients.
- Mix well until everything is evenly incorporated.
- Pat the brisket dry with paper towels.
- Generously coat the entire brisket with the rub, pressing it into the meat to ensure adhesion.
- Cover the brisket with plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor.
- When ready to cook, preheat your grill, smoker, or oven to the desired temperature.
- If using a grill or smoker, set it up for indirect heat.
- Place the brisket on the grate or in a roasting pan, fat side up.
- Cook the brisket low and slow, maintaining a constant temperature of around 225°F (107°C) for several hours.
- For a 5-pound (2.3 kg) brisket, allow approximately 1 hour and 15 minutes of cooking time per pound (0.45 kg).
- Use a meat thermometer to ensure the internal temperature reaches 195-205°F (90-96°C) for a tender and juicy result.
- Once the brisket reaches the desired temperature, remove it from the heat source and let it rest for 15-30 minutes.
- Slice against the grain and serve hot with your favorite BBQ sauce or as desired.
