This is how to make a killer brisket, including what many call the perfect brisket rub (try it to see why!) This rub is a great, southern-inspired combination of flavors that compliments the unique flavor of beef brisket…
Smoked Brisket + Perfect Brisket Rub Recipe
Dry rub ingredients:
- ½ Cup sea salt
- ¼ Cup coarse ground pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp dried celery leaves
- 1 tsp mustard powder
- 1 tsp thyme
Start by trimming any hard fat and loose pieces of meat off the brisket. Then mix the rub ingredients and apply liberally all over the meat. You don’t have to use a binder, but if you want to, go for olive oil instead of mustard (which would overpower the flavors of the rub). Pat the rub into the meat and let it work its magic while you are setting up the smoker.
This is a low’n’slow cook, so adjust your smoker for cooking at 225ºF. Set it up for indirect cooking, or use a deflector plate.
Cook to an internal temperature of 206ºF in the thickest part of the brisket. When done, wrap the brisket in a towel and place it in a cooler for ~2 hours to rest. This allows carryover temperature to keep cooking it, and the meat will reabsorb most of its juices in the process.
Slice and enjoy!
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