This homemade smoked brisket rub is ideal for seasoning a brisket. Combining simple pantry spices creates a balanced, flavorful rub that enhances smoked beef. There’s nothing like a well-smoked brisket for a satisfying dinner.
I used this homemade brisket seasoning on my Pit Boss Pro 1100 and was pleased with the results. Pellet grills are a convenient option for low-and-slow smoking, and they deliver consistent heat and smoke for great bark and flavor.
Homemade Smoked Brisket Rub Ingredients:
- Brisket
- Salt
- Garlic Powder
- Smoked Paprika
- Black Pepper
- Dried Parsley
- Cayenne Pepper
- Oregano
- Cumin
- Pitboss Brisket Seasoning (optional, to finish)
How to make brisket rub for smoking
Layer the seasonings in a bowl, leaving out the Pitboss seasoning for now. You can simply add them all together, but taking a moment to arrange them makes mixing easier.
Whisk or fork the spices together until evenly combined. For larger batches, store the rub in a sealed mason jar and shake to mix.
How to smoke a brisket on a Pit Boss pellet grill
At least a day before smoking, trim excess fat from the brisket. This helps the rub penetrate and prevents overly thick fat from interfering with the smoke.
Apply the rub evenly over the brisket, then, if desired, lightly finish by sprinkling Pitboss brisket seasoning over the rubbed surface.
Place the rubbed brisket in an airtight container and refrigerate overnight to allow flavors to meld. A large airtight container works well for marinating and for storing leftovers later.
Remove the brisket from the fridge a couple of hours before cooking so it can come closer to room temperature.
Preheat your pellet smoker and, once it’s producing smoke and holding temperature, place the brisket on the grates. Use the pellet flavor you prefer; fruit blend, oak, or hickory are all good choices depending on the taste you want.
I started on a smoke setting for about an hour, then dropped the smoker to around 200°F to continue cooking low and slow. This method helps develop a deep smoke flavor and a good bark.
Optional: baste the brisket occasionally with a mixture of apple cider vinegar and apple juice to help maintain moisture.
About three hours into the smoke I wrapped the brisket tightly in foil and returned it to the smoker. You can also use butcher paper if you prefer; both help power the internal temperature through the stall and retain moisture.
Continue cooking the wrapped brisket until the internal temperature reaches your desired doneness. Smoking times vary by smoker and brisket size, so monitor temperature rather than relying solely on time.
Typical total smoke times run around 6 to 8 hours, depending on weight and smoker performance.
Avoid constantly checking the brisket — leaving it undisturbed helps maintain steady heat and smoke and produces better results.
How To Store Leftover Smoked Brisket
Store leftover brisket in an airtight container in the refrigerator for up to three days.
For longer storage, freeze brisket in airtight containers or sealed freezer bags for up to three months. Vacuum sealing preserves texture and flavor best, but well-sealed containers or freezer bags also work.
A food scale is helpful for portioning leftover brisket into meal-sized servings before freezing.
What To Serve With Smoked Beef Brisket
Brisket pairs well with many sides. Potatoes are a favorite—mashed, roasted, or cheesy potatoes complement smoky beef nicely. Other great options include coleslaw, baked beans, roasted vegetables, or grilled sides for a full barbecue spread.
Pit Boss Brisket Rub Recipes
Rubs and injections are excellent ways to season brisket. I’ve tested several rub recipes over the years and keep a few go-to blends for variety: brown sugar-based rubs, savory spice blends, and injections for added juiciness. Try different combinations to find your favorite.
Leftover Brisket Recipes
Leftover smoked brisket works wonderfully in many dishes—baked beans, shepherd’s pie, grilled cheese sandwiches with brisket, chili, tacos, and more. Smoked beef adds depth and richness to recipes and stretches your cook into multiple meals.
Homemade Smoked Brisket Rub
Ingredients
- 1 Brisket
- 3 Tablespoons Salt
- 2 Teaspoons Garlic Powder
- 5 Tablespoons Smoked Paprika
- 1 Tablespoon Black Pepper
- 1 Tablespoon Dried Parsley
- 2 Teaspoons Cayenne Pepper
- 1 Teaspoon Dried Oregano
- 2 Teaspoons Cumin
- Pitboss Brisket Seasoning (to finish, optional)
Instructions
- Layer the spices in a bowl (omit the Pitboss seasoning for this initial mix) and combine thoroughly with a fork or small whisk.
- Trim excess fat from the brisket at least a day ahead.
- Rub the seasoning mix evenly over the brisket, then optionally sprinkle Pitboss seasoning over the top.
- Store the rubbed brisket in an airtight container in the refrigerator overnight.
- Remove the brisket a couple of hours before smoking to allow it to come closer to room temperature.
- Preheat your pellet smoker, place the brisket on the grates once it’s smoking, and start on a smoke setting for about an hour.
- Reduce the smoker to around 200°F and continue smoking low and slow. Optionally baste with apple cider vinegar and apple juice to maintain moisture.
- About three hours in, wrap the brisket in foil or butcher paper and return it to the smoker. Cook until internal temperature reaches your target doneness.
- Smoking typically takes 6–8 hours total, but rely on internal temperature rather than clock time for best results.