This âTexas Ember Brisket Rubâ offers a harmonious blend of smoky, spicy, and herbal notes, ensuring your brisket stands out at any gathering. The combination of smoked paprika and ancho chili powder provides a deep, smoky flavor, while herbs like rosemary and tarragon add complexity. The inclusion of turmeric and ground ginger introduces a subtle warmth, making each bite memorable.
Texas Ember Brisket Rub is a bold, smoky blend designed to elevate your brisket to legendary status.
Ingredients:
1 tablespoon kosher salt
1 teaspoon ground black pepper
œ tablespoon crushed red pepper flakes
œ teaspoon smoked paprika
œ teaspoon minced onion
œ teaspoon garlic powder
œ teaspoon dried basil
Πteaspoon ground ginger
Πteaspoon ground mustard
Πteaspoon rosemary
Πteaspoon ancho chili powder
Πteaspoon turmeric
1 tablespoon brown sugar (optional)
đ„ Instructions:
Combine: In a bowl, mix all the ingredients thoroughly until well blended.
Apply: Generously rub the mixture onto your brisket, ensuring even coverage on all sides.
Rest: For optimal flavor penetration, let the seasoned brisket rest in the refrigerator for at least 2 hours, preferably overnight.
Cook: Smoke or grill your brisket as desired, aiming for that perfect bark and juicy interior. A rule of thumb I use during the smoking process is 45 minutes per pound.
Grilled corn on the cob is a great side for smoked brisket, along with potato salad.
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Better Homes & Gardens
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Hey Grill, Hey
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Better Homes & Gardens
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Slow Cooker Gourmet
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Brian Prom Blog
đ„ Pro Tips:
Storage: Store any leftover rub in an airtight container in a cool, dry place for up to 6 months.
Versatility: This rub also pairs well with other meats like pork shoulder or ribs.
Customization: Feel free to adjust the heat level by modifying the amount of crushed red pepper flakes or ancho chili powder.
This blend aims to balance heat, sweetness, and herbaceous notes, enhancing the brisketâs natural flavors without overpowering them.
Feel free to tweak the proportions to suit your taste preferences. Happy grilling!
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For more inspiration and variations, you might explore other brisket rub recipes, such as the one from Hey Grill Hey, which emphasizes a balance of salt, pepper, and additional spices to enhance the beefâs richness.
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Happy grilling! If you have any more questions or need further assistance, feel free to ask.
Happy Grilling,
Jerry
Ok, we love brisket and we are from Texas. So this immediately sparked my interest in this rub recipe! Can you keep this rub mixture in the pantry, and what is the shelf life? I? Texans like their food somewhat spicy. Would you consider this pretty spicy in flavor? I am looking forward to giving this a try. Seems like it may be a good rub on steaks as well?
Leahrae,
This rub is a favorite at my house. You will find this rub to be very tasty. You can store this in the pantry up to 6 months.
I have been asked in the past to smoke enough brisket for 600 people. I was asked to use this rub specifically since many of the members had tasted the brisket using this rub. This was for a fundraiser. We sold 800 plates at $15.00 per plate. Many people carried plates home with them. I smoked enough to feed 400 homeless people the next day. That was part of the deal.Â
Happy Grilling,
Jerry
Now THIS is a Texas-worthy brisket rub â no sugar, no apologies! But Iâve got questions for the salt-and-pepper purists vs. the spice rebels:
*1) For central Texas style: Would you tweak the 2:1 pepper-to-salt ratio for particularly fatty prime briskets, or stay loyal to the classic proportions? Iâve seen some old-school pitmasters add 5% cayenne for bark formation â sacrilege or secret weapon?*
*2) The granulated garlic is interesting â have you compared results with powdered vs. freshly minced garlic rubbed directly on the meat? Iâm curious if the moisture affects bark development.*
*3) Most controversial: For those whoâve smoked both ways â does applying this rub the night before really create better penetration, or are we just risking a cure-like texture? Letâs settle this!
The Investor,
To reduce the fat content on my brisket, I will trim the fat down to 1/4 inch over the length of the brisket. I am also looking for hidden pockets of fat that need to be trimmed. As far as salt-to-pepper ratio, the Texas Ember Brisket Rub has the best ratio for seasoning the brisket. Of course, I am a bit protective of my rub. I normally apply my rub 4-5 hours before I start the smoking process. Another thing I do is let my brisket reach room temperature before putting it on the smoker. This helps ensure a better smoke.
Happy Grilling,
Jerry
As someone who enjoys the occasional brisket, I appreciate the thoughtful blend of spices in this Texas Ember Brisket Rub. The combination of smoked paprika, ancho chili powder, and herbs like rosemary and tarragon offers a unique twist on traditional flavors. I particularly like how the recipe balances heat and sweetness, enhancing the brisketâs natural richness. Itâs always refreshing to see a recipe that encourages customization to suit personal taste preferences.
 Looking forward to trying this out and adding a bit of culinary adventure to my grilling sessions!
Alice,
Flavor is one of the most important components of smoking a brisket. You need the right balance of sweet and heat, otherwise, you will have just an ordinary brisket that no one gets excited about. You want your family and friends to be excited and appreciative of your outstanding efforts.
Happy Grilling,
Jerry
This Texas Ember Brisket Rub is a game-changer for anyone serious about crafting unforgettable brisket. The blend of smoky paprika, bold ancho chili powder, and aromatic herbs like rosemary and tarragon hits just the right balance of depth and complexity. I especially appreciate the subtle warmth from turmeric and gingerâitâs those thoughtful touches that elevate this rub beyond the usual. Whether youâre smoking low and slow or grilling for a crowd, this rub delivers a bold flavor profile that enhances without overpowering. A must-try for any BBQ enthusiast
Ariel,
This rub has been a family favorite for 10 years. I was tired of the rubs that were available to me. Most of them were high in sodium, but my wife wanted me to be on a low-sodium diet. She apparently knew I was a candidate for heart surgery(4 years later). I kept working on this rub until it passed our flavor test. Some of our friends from church recommended our brisket using this rub to our pastor. We smoked brisket for over 600 people and have been asked repeatedly to do special events.
Happy Grilling,
Jerry
Great sounding rub! Do you wrap your brisket when it hits the stall or do you just let it go? What about wrapping and resting once it hits final temp? Always curious to hear what others do and sometimes try their suggestions! I find wrapping at about 165 helps it through the stall quickerâŠthoughts???
John,
Apparently, I am very lucky, I have only had one stall in 50 years of smoking. I allow my smoker to do all the heavy lifting. When I take my brisket off the smoker, I do wrap it in foil to allow it to continue to cook as well as reabsorb the natural juices. My brisket comes off the smoker when the internal temperature reaches 205F.
Happy Grilling,
Jerry
This rub sounds like a serious game-changer for brisket lovers! I really like the idea of leaning into bold, smoky flavors without overpowering the meatâs natural richness. Texas-style barbecue is all about letting the quality of the meat shine, and this blend seems to complement that perfectly.
Iâve experimented with a few homemade rubs, but Iâve found that getting the right balance between heat, sweet, and smoke is harder than it looks. Do you typically recommend applying this rub the night before for a deeper flavor, or is a shorter rest time just as effective?
This has definitely inspired me to fire up the smoker again soonâthanks for sharing a recipe that respects tradition while dialing up the flavor!
Tommy,
I apply this rub 4-5 hours before putting it on the smoker. Here is one of my secrets for smoking a brisket, I marinate the brisket for 3 days in apple cider. Not only does it help tenderize, but helps bring out the rich, bold flavors of the rub! It does take time and dedication to develop a rub you enjoy.
Happy Grilling,
Jerry