Brisket Rub

This flavor-packed Texas-style dry rub recipe is an easy way to spice up beef brisket. It gets plenty of complex flavor from a combination of dried herbs and spices, including paprika, garlic powder, onion powder, parsley, oregano, and coriander. Meanwhile, optional brown sugar gives it a bit of sweetness. And in true Tex-Mex style, the rub gets a kick from cayenne pepper and hot chili powder.

Adjust the heat to your liking, but don't skip it altogether or it won't be an authentic Southwestern-style rub. This recipe makes enough for five pounds of meat, possibly more than you cook for one meal, so keep any extra rub for later use.

How to Mix Up and Use a Dry Rub

As the name indicates, you want to rub the meat thoroughly with the seasoning so the spices stick and the flavor penetrates the brisket. If you're finding the rub isn't sticking to the meat, you can drizzle a bit of olive oil over the brisket and then add the rub, using your hands to evenly coat the meat. You can also add oil to the dry rub to turn it into a wet rub.

This rub is also great on other cuts of beef or for other proteins such as pork, lamb, venison, poultry, and seafood. When you use it for poultry, work the rub both underneath and on top of the skin.

Tips for the Best Brisket

• Safety first: Do not put your fingers, spoon, or other utensils back into the dry rub after touching the meat to avoid contaminating the leftover rub.
• Sweeten the deal: Adding the optional sugar tames the heat without eliminating it completely. The sugar in the rub also crisps to a nice brown crust on the meat, but it does burn easily so keep dry-rubbed meat away from high flames.
• Cook it low and slow: Low and slow is the name of the game with barbecue. It not only makes for the most tender meat, but it also helps keep any sugar in the dry rub from burning.

How to Serve Texas-Style Dry Rubbed Brisket

To make a full Texas barbecue meal, serve thinly sliced brisket with sides such as baked beans, coleslaw, and potato salad. You can also enjoy slices of brisket on a bun with the barbecue sauce of your choice—as long as it isn't a Carolina-style vinegar sauce (Texans would object).