Mix all of the ingredients together and stir. Spoon a generous amount of rub on the meat and with your fingers rub the spices all over every part of the surface of the brisket, including any and all crevices.
Let your meat rest with the rub for about an hour. If you can, I think it’s better to let it rest for 24 hours in the refrigerator. When you are ready to cook the meat, bring it to room temperature for 30 minutes.
For bbq sauce, measure about 1 cup of ketchup and add 3 Tbls of the rub mixture into the ketchup and mix. Place BBQ sauce all over the meat.
Since I don’t have a smoker, I cooked my brisket in the oven. Preheat the oven to 250. Place the brisket in a shallow baking dish and cover with foil and bake for about 4 hours.
Note: Store rub in an airtight container until ready to use again. The rub keeps for up to 4 months. If you want to brown your meat first you may want to use the rub after browning. Since it has sugar, it will brown/burn faster than the browning. So add the rub after and place in a shallow baking dish and bake as above.
Let meat rest for about 15 minutes after taking it out of the oven. Then thinly slice meat on the bias and serve.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.