The best Homemade Brisket Dry Rub rarely known secret
Calories: 45kcal
Ingredients
- 1/4 cup 1/4 cup of kosher salt
- 1 tbsp Smoked paprika
- 1/2 tbsp garlic powder
- 3 tbsp brown sugar
- 1 tbsp roasted cumin powder
- 1 tbsp roasted and crushed black pepper
- 4 tbsp Ancho Chile powder
- 1/2 tbsp dried oregano
- 1/2 tbsp mustard powder
Instructions
- Combine all the dry ingredients: brown sugar, kosher salt, paprika, garlic powder, roasted crushed black pepper, cumin, chili powder, oregano leaves,mustard powder and kosher salt in a bowl.
- Mix the ingredients until well combined, ensuring that there are no clumps.
- You can also preserve this spice mix in an air-tight jar for later use.
Notes
After you've seasoned your brisket, let it sit covered for at least 30 minutes before you cut into it. This gives the juices time to spread out evenly, making sure that every slice is juicy and delicious.
If you prefer a spicier rub, then you can increase or decrease the amount of Ancho Chile powder or crushed black pepper.
