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 🙂