Brisket is a delectable cut of beef that almost everyone enjoys when cooked to perfection. Smoking a brisket slowly on a barbecue is one of the most common ways to prepare meat, especially in the South. Applying a rub before smoking enhances the flavor.
Here we will talk about how to season your perfect brisket, and it all works with the Texas Crunch!
Brisket is still a favorite choice among pitmasters, as you surely know. You’ve probably studied award-winning brisket rub recipes to learn the ins and outs of brisket seasoning.
What Is Smoked Brisket Rub and How Does It Work?
A smoked brisket rub is a seasoning mixture rubbed all over a beef brisket to add flavor.
A dry rub is similar to a marinade, but without the liquid. Many cuts of meat are prepared for the smoker with dry rubs by barbecue pitmasters. Onion powder, garlic powder, cayenne pepper, chili powder, smoky paprika, cumin, and coarse Kosher salt are among the ingredients in the rub. Brown sugar adds a touch of sweetness and helps the meat caramelize while it cooks.
It’s best to integrate all taste characteristics, such as sweet, savory, and spicy, while preparing a homemade dry rub. When all three components are mixed, your taste senses are treated to a flavor explosion.
Why should you use a brisket rub?
After cooking, a good brisket rub will season and taste the finished product.
When done correctly, the best brisket rubs lock in flavor, leave a crust or “bark” on the outside of the brisket, and turn this cut of meat into a delectable work of art. You’ll stand out from the crowd if you have a fantastic brisket rub in your arsenal.
On a brisket, how long should the dry rub be applied?
A brisket dry rub stays on the beef throughout the cooking process and even after serving. Prior to smoking, allow the brisket to absorb the flavor of the rub for an extended amount of time. Wrap the massaged cut of meat in plastic wrap and refrigerate it for at least six hours or overnight.
Let’s talk about how to produce the best dry rubs now that we’ve discussed what dry rubs are and how important they are in your brisket.
Use the freshest ingredients wherever feasible. Spices lose their scent and flavor after 9 months in the jar. Fresh spices and herbs, such as black pepper and coriander, should be used. (If you don’t have a spice grinder, a small coffee grinder would suffice). Freshly ground herbs are considerably more aromatic.
A fresh dry rub is ideally mixed shortly before usage, although it can be made ahead of time and utilized at a later time.
How should a dry rub be stored?
Use a zip-lock freezer bag to store dry rubs in the freezer for the best results. Before sealing the bag, get as much air out as possible.
Dry rub can be stored in an airtight jar in a cold dark area or in the refrigerator for up to 6 months.
Make sure the bag or container is dated and labeled.
And here are the best ingredients you can use to make a perfect dry rub;
- 1 tablespoon Watkins gourmet spice, Organic onion powder
- 1 tablespoon Watkins gourmet spice, Organic garlic powder
- 1 tablespoon Frontier smoked ground bottle, Paprika
- 1 tablespoon Lawry’s seasoned salt
- 1 tablespoon light brown sugar
- 2 teaspoons black pepper
- 1 teaspoon oregano
- 2 teaspoons McCormick dark chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
In a small bowl, mix together all of the dry rub ingredients. If you’re using the rub immediately, remove the brisket from its butcher paper and rub the seasoning mixture into the meat, making sure to cover every spot. If you’re not using the rub immediately, store it in an airtight container at room temperature.
Aside from the mouthwatering smoked flavor, the adaptability of brisket dry rub is one of its best features. You can change the flavors to suit your preferences. Do you enjoy a good burn? Rub in some crushed red pepper flakes or ground chipotle pepper. Double or even triple the amount of garlic in your dish if you’re a garlic fanatic. Mix in some chili powder, cumin, and ground coriander for a Mexican-inspired flavor.
Experiment with different seasonings until you’ve created your own dry rub signature.
While seasoning a brisket is difficult to overdo, certain seasonings can be overdone. For example, burnt bark can occur from too much brown sugar, while too much salt can overshadow the other flavors.
In the end, when seasoning a brisket—or any large chunk of meat—trust your senses. The rub should develop a thick layer on the surface and not fall off.
And if you find this article useful or want help to get your perfect brisket, feel free to reach us!