Smoke Another One's (All-Purpose) Rub and Brisket Recipe

Smoke Another One's (All-Purpose) Rub and Brisket Recipe

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Updated: May 21, 2020

Smoke Another One's (All-Purpose) Rub and Brisket Recipe

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2 cups brown sugar

1/2 cup kosher salt

1/2 cup paprika

4 tablespoons chili powder

6 tablespoons fresh ground black pepper

2 tablespoons ground cumin

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons cayenne pepper

2 teaspoons allspice

2 teaspoons ground mustard

1 teaspoon ground cinnamon





To cook a brisket, we trim all the hard fat off first and then flip it over to the “fat” side. We then try to trim this fat layer down to about a quarter of an inch. Apply the above rub thoroughly. Wrap the brisket in plastic wrap and put it in the fridge over night.


Fire up the smoker and get it running around 250-275 degrees. Note: We like to put the brisket in right out of the fridge so it’s still cold. This will produce a better smoke ring.


Unwrap the brisket and place in the smoker. Keep the door closed for at least the first three hours. This should be enough time to let all the seasonings begin to produce a good bark on the exterior of the meat. Monitor your internal temp until you reach 165 degrees. Now take it out and wrap it in foil – adding a cup or two of beef broth and wrap it up tightly. Place it back on the smoker until your meat thermometer pushes in like it’s going into a stick of butter (or if you want to go off temp, 197 internal is a good number).


Next, pull it off the smoker and open the foil up and let the steam out for about 10 minutes. This will stop the cooking process. Then wrap it back up and place in a cooler for at least an hour to rest.


After your resting period, unwrap and slice flat against the grain. If you slice it about the width of a number two pencil you should have a very tasty and tender piece of meat.


Hope you enjoy!


Smoke Another One