It’s 5:15am, and started the fire in the smoker. Until it warms up, time to apply the rub to the brisket.

I have learned that Brisket is the national food of the Republic of Texas. I decided that this time I will do the rub differently: salting the meat the day before (see “Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt“), and applying the rub (without any salt) just before putting the meat into the smoker. I’m using a variation of Texas “Dalmatian Rub”: salt (applied before), coarsely cracked black pepper with a few spices.

Beef Brisket Rub Recipe

My variation of the “Dalmatian Rub” is the following:

• 3 tablespoon coarsely ground black pepper
• 1 tablespoon granulated brown sugar
• 3 tablespoon onion power
• 3 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cayenne powder

💡 For one family member it was a little too spice (not for me!). Next time I could reduce the amount of chili and cayenne a bit.

Then mix everything together in a bowl:

Applying the Rub

Taking the meat out of the fridge. The salt has penetrated overnight:

Where it was a little wet, dryed it with kitchen paper:

With the rub added:

Everything nicely covered:

Next, the brisket will be placed into the smoker. That’s coming next…

Happy Rubbing 🙂

Articles in this mini series:

1. Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt
2. Part 2: Barbecue Beef Brisket Texas Style – The Rub
3. Part 3: Barbecue Beef Brisket Texas Style – The Fire
4. Part 4: Barbecue Beef Brisket Texas Style – The Cooking
5. Part 5: Barbecue Beef Brisket Texas Style – The Result