Brisket Brown Sugar Rub

Raw brisket and ingredients for brown sugar rub

The Spruce / Claire Cohen

Prep: 8 mins
Cook: 0 mins
Total: 8 mins
Servings: 16 servings
Yield: 1 2/3 cups
Nutritional Guidelines (per serving)
40 Calories
1g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 40
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 2439mg 106%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Protein 1g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a good, sweet brown sugar brisket rub that requires little prep time. A simple blend of brown sugar, paprika, chili powder, and salt, you can get this rub made in less than 10 minutes. Of course, feel free to adjust the heat by using hot or mild chili powder. 

To ensure you get the most flavor, pat the brisket dry with paper towels, and rub this seasoning all over the entire surface of the meat. 

This is one of my favorites and we guarantee it will become one of yours too.

Ingredients

  • 1/2 cup/120 milliliters brown sugar
  • 1/3 cup/80 milliliters salt (sea or Kosher)
  • 1/3 cup/80 milliliters paprika
  • 1/3 cup/80 milliliters​ chili powder (choose a hot or mild powder depending on your tastes)

Steps to Make It

  1. Gather the ingredients.

  2. Mix ingredients together in a small bowl.

  3. Firmly pack rub evenly onto brisket 30 to 40 minutes before smoking, then wrap in plastic wrap or place in a large plastic bag and let sit at room temperature.

Tip

  • Do not put your fingers, spoon, or other utensils back into the dry rub after touching the meat to avoid contaminating the leftover rub.
  • Discard any remaining rub that has come into contact with raw meat. 
  • Double or triple the recipe if you want to smoke a few briskets. 

How to Store

  • This rub can be stored in an airtight container for several days, but after a week or two, the brown sugar will start to crystallize.