18 Spicy Brisket Rub Recipes Delicious

Let’s turn up the heat in your kitchen with our sizzling selection of 18 Spicy Brisket Rub Recipes! Perfect for home cooks looking to add some fiery flair to their meals, these recipes promise to transform your brisket into a mouthwatering masterpiece. Whether you’re prepping for a backyard BBQ or just craving some comfort food with a kick, we’ve got the spice blends to make every bite unforgettable. Dive in and discover your next favorite rub!

Classic Smoky Brisket Rub

Every pitmaster knows the secret to a memorable brisket lies in the rub. This Classic Smoky Brisket Rub blends simplicity with deep flavors, perfect for your next barbecue.

Ingredients

• For the rub:
• 1/4 cup smoked paprika
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tsp cayenne pepper

Instructions

1. In a medium bowl, combine all the rub ingredients. Mix well to ensure even distribution of flavors.
2. Pat the brisket dry with paper towels. This helps the rub adhere better to the meat.
3. Generously apply the rub to all sides of the brisket, pressing gently to make sure it sticks.
4. Let the brisket sit at room temperature for 1 hour before cooking. This allows the flavors to penetrate the meat.
5. Preheat your smoker to 225°F. Maintain this temperature consistently for the best results.
6. Place the brisket in the smoker, fat side up. This position helps the fat render and baste the meat during cooking.
7. Smoke the brisket until it reaches an internal temperature of 195°F, about 1.5 hours per pound. Use a meat thermometer for accuracy.
8. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This keeps the juices inside.

Velvety and rich, this brisket boasts a perfect bark and smoky depth. Serve it sliced against the grain on a platter, or pile it high on sandwiches for a crowd-pleasing meal.

Texas Style Brisket Rub

Mouthwatering Texas Style Brisket Rub transforms your brisket into a smoky, flavorful masterpiece. Master this rub for your next barbecue.

Ingredients

– For the rub:
– 1/4 cup coarse kosher salt
– 1/4 cup black pepper, freshly ground
– 2 tbsp garlic powder
– 2 tbsp onion powder
– 1 tbsp cayenne pepper

Instructions

1. Combine all ingredients in a small bowl. Mix thoroughly.
2. Pat the brisket dry with paper towels. This ensures the rub sticks well.
3. Apply the rub evenly over the entire surface of the brisket. Use your hands to press it in.
4. Let the brisket sit at room temperature for 1 hour. This allows the flavors to penetrate.
5. Preheat your smoker to 225°F. Maintain this temperature for consistent cooking.
6. Smoke the brisket until it reaches an internal temperature of 195°F, about 1.5 hours per pound.
7. Wrap the brisket in butcher paper after 5 hours of smoking. This keeps it moist.
8. Rest the brisket for at least 1 hour before slicing. This redistributes the juices.
A perfect Texas Style Brisket Rub delivers a crispy bark and deep, smoky flavors. Serve slices with pickles and white bread for an authentic experience.

Sweet and Spicy Brisket Rub

A bold flavor combination that transforms your brisket into a memorable meal. This rub balances heat and sweetness perfectly, ideal for slow cooking or smoking.

Ingredients

– For the rub: 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, 1 tsp black pepper

Instructions

1. In a small bowl, combine 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper. Mix well to ensure even distribution of spices. Tip: For a smoother rub, sift the brown sugar to remove any lumps.2. Pat the brisket dry with paper towels to ensure the rub adheres properly. Tip: Letting the brisket sit at room temperature for 30 minutes before applying the rub helps the flavors penetrate deeper.3. Generously apply the rub to all sides of the brisket, pressing gently to adhere. Tip: Use gloves to avoid staining your hands with the paprika and cayenne.4. Let the brisket sit with the rub for at least 1 hour before cooking, or overnight in the refrigerator for deeper flavor.5. Cook the brisket according to your preferred method, ensuring the internal temperature reaches 195°F for optimal tenderness.6. Rest the brisket for 20 minutes before slicing against the grain. Wrapped in foil during resting, the brisket stays juicy and absorbs all the rub’s flavors. Serve with a side of coleslaw or atop a toasted bun for a spicy-sweet sandwich.

Coffee Infused Brisket Rub

Mixing coffee into your brisket rub adds a deep, smoky flavor that enhances the meat’s natural richness. This recipe balances bold coffee notes with classic spices for a standout dish.

Ingredients

– For the rub: 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper

Instructions

1. Preheat your smoker or oven to 225°F for indirect cooking.2. In a small bowl, combine all rub ingredients until evenly mixed.3. Pat the brisket dry with paper towels to ensure the rub adheres well.4. Generously apply the rub to all sides of the brisket, pressing gently to stick.5. Place the brisket fat side up in the smoker or oven.6. Cook for 1 hour per pound, or until the internal temperature reaches 195°F.7. Wrap the brisket in butcher paper or foil, then return to the heat for 30 minutes to rest.8. Remove from heat and let rest for an additional 30 minutes before slicing.Zesty and rich, this coffee-infused brisket boasts a crusty bark with tender, juicy slices. Serve it sliced thin on sandwiches or thick alongside roasted vegetables for a hearty meal.

Garlic Herb Brisket Rub

Kickstart your brisket with this Garlic Herb Brisket Rub for a flavor-packed crust. Perfect for slow cooking, it’s a game-changer for any meat lover.

Ingredients

• For the rub:
  • 2 tbsp garlic powder
  • 2 tbsp dried rosemary
  • 2 tbsp dried thyme
  • 1 tbsp salt
  • 1 tbsp black pepper

Instructions

1. Preheat your smoker or oven to 225°F for slow cooking.
2. In a small bowl, mix 2 tbsp garlic powder, 2 tbsp dried rosemary, 2 tbsp dried thyme, 1 tbsp salt, and 1 tbsp black pepper until well combined. Tip: Crush the rosemary slightly to release more flavor.
3. Pat the brisket dry with paper towels to ensure the rub sticks well.
4. Apply the rub evenly over the entire surface of the brisket, pressing gently to adhere. Tip: For deeper flavor, let the rubbed brisket sit at room temperature for 30 minutes before cooking.
5. Place the brisket in the smoker or oven, fat side up, and cook for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Tip: Use a meat thermometer for accuracy.
6. Once done, remove the brisket from heat and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute.

Unleash the bold flavors of garlic and herbs with every bite of this brisket. The crust forms a delicious bark, while the inside stays juicy and tender. Serve sliced against the grain on a platter, or shred for sandwiches.

Maple Bourbon Brisket Rub

Unlock the rich flavors of your next barbecue with this Maple Bourbon Brisket Rub. Perfect for slow-cooked meats, it combines sweetness and smokiness effortlessly.

Ingredients

• For the rub:
• 1/4 cup maple sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground black pepper
• 1 tsp salt
• 2 tbsp bourbon

Instructions

1. Preheat your smoker to 225°F. Consistent low heat is key for tender brisket.
2. In a medium bowl, mix maple sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt until well combined.
3. Add bourbon to the dry ingredients. Stir until the mixture resembles wet sand. Tip: If the rub is too dry, add more bourbon one teaspoon at a time.
4. Pat the brisket dry with paper towels. This ensures the rub adheres properly.
5. Apply the rub evenly over the entire surface of the brisket. Use your hands to press it into the meat.
6. Place the brisket in the smoker. Cook for 1 hour per pound, or until the internal temperature reaches 195°F. Tip: Wrap the brisket in butcher paper after 5 hours to retain moisture.
7. Remove the brisket from the smoker. Let it rest for at least 30 minutes before slicing. Tip: Resting allows the juices to redistribute, making the brisket juicier.

Caramelized crust and a smoky, sweet interior make this brisket unforgettable. Serve sliced on a platter with pickles and white bread for a classic barbecue experience.

Chili Lime Brisket Rub

Kick off your grilling season with this Chili Lime Brisket Rub, a perfect blend of heat and zest that transforms your brisket into a flavor-packed masterpiece.

Ingredients

• For the rub:
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Zest of 1 lime
  • 2 tbsp olive oil

Instructions

1. Preheat your grill or smoker to 225°F for indirect cooking.
2. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
3. Add the lime zest and olive oil to the dry ingredients. Stir until a paste forms. Tip: Fresh lime zest adds a brighter flavor than bottled zest.
4. Pat the brisket dry with paper towels. This helps the rub adhere better.
5. Apply the rub evenly over all sides of the brisket. Tip: Wear gloves to avoid staining your hands with the spices.
6. Place the brisket on the grill or smoker, fat side up. Close the lid.
7. Cook for 1 hour per pound of brisket, or until the internal temperature reaches 195°F. Tip: Use a meat thermometer for accuracy.
8. Remove the brisket from the grill. Let it rest for 30 minutes before slicing.

Rich in flavor with a perfect crust, this Chili Lime Brisket Rub delivers a smoky, spicy, and slightly tangy taste. Serve it sliced against the grain on a platter, or shred it for tacos or sandwiches.

Brown Sugar Brisket Rub

Rich flavors meet simplicity in this Brown Sugar Brisket Rub. Perfect for a weekend barbecue, it transforms your brisket into a caramelized masterpiece.

Ingredients

• For the rub:
• 1/2 cup packed brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground black pepper
• 1 tsp salt

Instructions

1. Preheat your smoker or grill to 225°F for indirect cooking.
2. In a medium bowl, mix all rub ingredients until well combined.
3. Pat the brisket dry with paper towels to ensure the rub sticks.
4. Apply the rub evenly over the entire surface of the brisket, pressing gently to adhere.
5. Place the brisket fat side up on the grill grate away from direct heat.
6. Smoke the brisket for 1 hour per pound, or until the internal temperature reaches 195°F.
7. Wrap the brisket in butcher paper or foil once it reaches 165°F to retain moisture.
8. Let the brisket rest for at least 30 minutes before slicing against the grain.

When sliced, the brisket reveals a perfect smoke ring and tender texture. Serve it on a platter with pickles and onions for a classic touch or shred it for sandwiches.

Mustard Based Brisket Rub

Tantalize your taste buds with this mustard-based brisket rub. It’s bold, flavorful, and perfect for smoking or grilling.

Ingredients

– For the rub: 1/4 cup yellow mustard, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground black pepper, 1 tsp salt

Instructions

1. In a small bowl, combine 1/4 cup yellow mustard, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground black pepper, and 1 tsp salt. Mix well to form a paste. Tip: For a smoother paste, let the mixture sit for 5 minutes before applying. 2. Pat the brisket dry with paper towels to ensure the rub adheres well. 3. Apply the mustard rub evenly over the entire surface of the brisket, using your hands to massage it into the meat. Tip: Wear gloves to avoid staining your hands with the mustard and spices. 4. Let the brisket sit at room temperature for 30 minutes to allow the flavors to penetrate. Tip: For deeper flavor, cover and refrigerate the brisket overnight before cooking. 5. Cook the brisket according to your preferred method, ensuring the internal temperature reaches 195°F for optimal tenderness. Great for slicing or shredding, this brisket boasts a smoky, slightly sweet crust with a tender, juicy interior. Serve it on a platter with pickles and onions for a classic touch.

Paprika Garlic Brisket Rub

Get ready to elevate your brisket game with this Paprika Garlic Brisket Rub. Simple ingredients pack a punch for unforgettable flavor.

Ingredients

• For the rub:
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

1. Preheat your smoker or oven to 225°F. Low and slow is key for tender brisket.
2. In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp brown sugar, 1 tsp salt, and 1 tsp black pepper until well combined.
3. Pat the brisket dry with paper towels. A dry surface helps the rub stick better.
4. Apply the rub evenly over all sides of the brisket. Use your hands to press the rub into the meat.
5. Place the brisket in the smoker or oven, fat side up. This allows the fat to render down through the meat.
6. Cook until the internal temperature reaches 195°F, about 1.5 hours per pound. Use a meat thermometer for accuracy.
7. Let the brisket rest for at least 30 minutes before slicing. Resting redistributes the juices.

Look for a deep bark and smoky aroma when it’s done. Serve sliced against the grain with pickles and white bread for a classic touch.

Cajun Style Brisket Rub

Savor the bold flavors of the South with this Cajun Style Brisket Rub, perfect for elevating your barbecue game. Simple to make, it packs a punch with every bite.

Ingredients

• For the rub:
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp salt

Instructions

1. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt. Mix well to ensure even distribution of spices.
2. Pat the brisket dry with paper towels to help the rub adhere better.
3. Generously apply the rub to all sides of the brisket, pressing gently to make sure it sticks.
4. Let the brisket sit at room temperature for 1 hour before cooking to allow the flavors to penetrate.
5. Preheat your smoker or grill to 225°F for indirect cooking.
6. Place the brisket on the grill, fat side up, and cook for about 1.5 hours per pound, or until the internal temperature reaches 195°F.
7. Wrap the brisket in butcher paper or aluminum foil once it reaches an internal temperature of 165°F to keep it moist.
8. Remove the brisket from the grill and let it rest for at least 30 minutes before slicing against the grain.

Velvety and rich, this brisket melts in your mouth with a spicy kick that’s unmistakably Cajun. Serve it sliced on a platter with pickles and white bread for a traditional touch.

Asian Inspired Brisket Rub

Make your brisket stand out with this Asian-inspired rub that’s packed with umami and a hint of sweetness. Perfect for grilling or smoking, it’s a game-changer for meat lovers.

Ingredients

• For the rub:
  • 1/4 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper

Instructions

1. Preheat your smoker or grill to 225°F for indirect cooking.
2. In a medium bowl, combine all the rub ingredients until well mixed.
3. Pat the brisket dry with paper towels to ensure the rub sticks properly.
4. Generously apply the rub to all sides of the brisket, pressing gently to adhere.
5. Place the brisket on the smoker or grill, fat side up, and close the lid.
6. Smoke the brisket until it reaches an internal temperature of 195°F, about 1.5 hours per pound.
7. Wrap the brisket in butcher paper or foil once it hits 165°F to keep it moist.
8. Let the brisket rest for at least 30 minutes before slicing against the grain.

For an extra layer of flavor, brush the brisket with a mix of soy sauce and honey during the last hour of cooking. The rub creates a beautifully caramelized crust that’s slightly spicy and sweet. Serve slices over steamed rice or in tacos for a twist on traditional BBQ.

Jamaican Jerk Brisket Rub

Let’s dive into making a Jamaican Jerk Brisket Rub that packs a punch with minimal effort. This rub brings heat, sweetness, and a smoky depth to your brisket.

Ingredients

• For the rub:
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground allspice
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Preheat your smoker or oven to 250°F.
2. In a small bowl, combine all the rub ingredients until well mixed.
3. Pat the brisket dry with paper towels to ensure the rub sticks.
4. Generously apply the rub to all sides of the brisket, pressing it into the meat.
5. Place the brisket in the smoker or oven, fat side up, and cook for 1 hour per pound.
6. Check the internal temperature with a meat thermometer; it should reach 195°F for perfect tenderness.
7. Let the brisket rest for at least 30 minutes before slicing against the grain.

Done right, this brisket will have a crispy bark with a tender, juicy interior. Serve it sliced on a platter or piled high on sandwiches for a crowd-pleasing meal.

Applewood Smoked Brisket Rub

Every pitmaster knows the secret to a memorable brisket lies in the rub. This Applewood Smoked Brisket Rub combines simplicity with deep flavors, perfect for your next smoke session.

Ingredients

• For the rub:
• 1/4 cup coarse kosher salt
• 1/4 cup dark brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 1 tsp cayenne pepper

Instructions

1. In a medium bowl, combine 1/4 cup coarse kosher salt, 1/4 cup dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ground black pepper, and 1 tsp cayenne pepper. Mix thoroughly to ensure even distribution of flavors.
2. Pat the brisket dry with paper towels to help the rub adhere better.
3. Generously apply the rub to all sides of the brisket, pressing gently to ensure it sticks. For deeper flavor, let the rubbed brisket sit uncovered in the refrigerator for at least 1 hour, or overnight for best results.
4. Preheat your smoker to 225°F, using Applewood chips for that signature smoky flavor.
5. Place the brisket in the smoker, fat side up, to allow the fat to render down through the meat as it cooks.
6. Smoke the brisket until it reaches an internal temperature of 195°F, about 1.5 hours per pound. Use a meat thermometer to check doneness.
7. Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, ensuring a moist brisket.

Unbelievably tender with a perfect bark, this brisket boasts a balance of sweet, spicy, and smoky. Serve it sliced against the grain on a platter, or pile it high on toasted buns for an unforgettable sandwich.

Peppercorn Crusted Brisket Rub

Here’s how to make a peppercorn crusted brisket rub that packs a punch. Heat up your kitchen with this bold flavor.

Ingredients

• For the rub:
  • 2 tbsp black peppercorns, coarsely ground
  • 1 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Preheat your oven to 300°F. A low and slow cook ensures tenderness.
2. Combine all rub ingredients in a small bowl. Mix thoroughly for even flavor distribution.
3. Pat the brisket dry with paper towels. Moisture prevents the rub from sticking.
4. Apply the rub evenly over the entire surface of the brisket. Use your hands to press it in.
5. Place the brisket on a rack in a roasting pan, fat side up. This allows fat to baste the meat.
6. Roast in the preheated oven for 4 hours, or until the internal temperature reaches 195°F. Check with a meat thermometer.
7. Let the brisket rest for 30 minutes before slicing. Resting redistributes the juices.

Now the brisket boasts a crispy, flavorful crust with a tender interior. Serve it sliced against the grain for maximum tenderness, or shred for sandwiches.

Rosemary Thyme Brisket Rub

Very few dishes offer the depth of flavor and simplicity as a well-rubbed brisket. This Rosemary Thyme Brisket Rub combines earthy herbs with a hint of spice for a perfect crust.

Ingredients

• For the rub:
  • 2 tbsp dried rosemary
  • 2 tbsp dried thyme
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 1 tsp cayenne pepper

Instructions

1. Preheat your oven to 275°F.
2. In a small bowl, mix all the rub ingredients until well combined.
3. Pat the brisket dry with paper towels to ensure the rub sticks.
4. Generously apply the rub to all sides of the brisket, pressing gently to adhere.
5. Place the brisket on a rack in a roasting pan, fat side up.
6. Roast in the preheated oven for 1 hour per pound, or until the internal temperature reaches 195°F.
7. Let the brisket rest for 30 minutes before slicing against the grain.

Tender and flavorful, this brisket boasts a herbaceous crust with a subtle kick. Serve it sliced over creamy polenta or in tacos for a twist.

Smoked Paprika Brisket Rub

Let’s dive straight into making a Smoked Paprika Brisket Rub that’ll elevate your brisket game. This rub combines smokiness with a hint of sweetness for a perfectly balanced flavor.

Ingredients

• For the rub:
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Mix well to ensure even distribution of all ingredients.
2. Pat the brisket dry with paper towels to help the rub adhere better. Tip: Let the brisket sit at room temperature for 30 minutes before applying the rub for more even cooking.
3. Generously apply the rub to all sides of the brisket, pressing gently to make sure it sticks. Tip: Use gloves to avoid staining your hands with the paprika.
4. Let the brisket sit with the rub for at least 1 hour at room temperature, or overnight in the refrigerator for deeper flavor penetration. Tip: If refrigerating, bring the brisket back to room temperature for an hour before cooking.
5. Preheat your smoker or oven to 225°F. Cook the brisket until it reaches an internal temperature of 195°F, about 1.5 hours per pound.

Smoky, slightly sweet, and with a perfect crust, this brisket rub delivers. Serve sliced against the grain with pickles and white bread for a classic approach.

Honey Mustard Brisket Rub

Venture into the world of bold flavors with this Honey Mustard Brisket Rub, a perfect blend of sweet and tangy that transforms your brisket into a masterpiece.

Ingredients

• For the rub:
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 275°F.
2. In a small bowl, mix honey and Dijon mustard until smooth. Tip: Warm the honey slightly if it’s too thick to mix easily.
3. Add smoked paprika, garlic powder, onion powder, salt, and black pepper to the honey-mustard mixture. Stir until well combined. Tip: For a spicier rub, add a pinch of cayenne pepper.
4. Pat the brisket dry with paper towels. This ensures the rub sticks better.
5. Apply the rub evenly over the entire surface of the brisket. Tip: Use your hands to massage the rub into the meat for deeper flavor penetration.
6. Place the brisket in a roasting pan, fat side up. Cover tightly with aluminum foil.
7. Bake in the preheated oven for about 1 hour per pound, or until the internal temperature reaches 195°F. Tip: Check the temperature in the thickest part of the brisket for accuracy.
8. Remove from the oven and let rest, covered, for 30 minutes before slicing.

Rich in flavor with a perfect crust, this brisket pairs wonderfully with coleslaw or atop a toasted bun for a hearty sandwich.

Conclusion

Ready to spice up your brisket game? This roundup of 18 spicy brisket rub recipes offers a treasure trove of flavors to explore. Whether you’re a seasoned pitmaster or a curious home cook, there’s a rub here to ignite your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for your next BBQ adventure!

Bella Bacinos