What's your go to brisket rub for smoking?

Coarse salt
Coarse black pepper
Sweet paprika
Granulated garlic
Granulated onion

On a long cook like that, I do not recommended much, if any, sugars. Too much burning risk

If you have the time, smoke those spices over your same oak the day before. As low as you can for about an hour.

Adds extra layers of flavor working way through meat

3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

The above blend is Meathead Goldwyn's brisket rub. I tried many rubs before this one. When I first tasted this one on my brisket, it was without a doubt the best brisket I have ever had. I stopped looking.

Notice there is no salt, so don't forget to salt your brisket the night before you smoke it.

Use chipotle instead of cayenne.

I like to mix salt, pepper and Byron's Butt Rub to a 2:2:1 ratio.

1/2 cup kosher salt, 1/2 cup black pepper, 1/4 cup rub for those that don't understand ratios.

Salt
Pepper
Smoked Paprika
Garlic powder

For shorter smokes I agree. For my longer ones I am not afraid to add brown sugar or an assortment of sweet treatments starting about the 25th hour or so.

quote:

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Get ready for a lot of just salt and pepper because Aaron Franklin said so

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Nailed it


Op:

1/3 cup coarse black pepper
1/3 cup coffee
1/4 cup kosher salt
1/4 cup paprika
1/4 cup garlic powder
1/4 cup sugar in the raw

That's more than you'll need for one brisket, but I like to make enough to have for other stuff. Don't balk at the coffee, it turns out amazing. I'll add variety to this list, depending on what I'm feeling at the particular moment, but that's a good base to go off of.

This isn't exactly homemade, but my last brisket i used Better than Boullion to put a nice "bark" on the outside then rubbed it with some of the seasonings mentioned above except the salt, that stuff is salty enough.