Classic Beef Brisket Recipe with Dry Rub - These Old Cookbooks (2024)

FAQs

How long to leave dry rub on brisket before cooking? ›

You need to allow the brisket to sit and really absorb those flavors...for at least the next 12 hours. And so, if you're looking to make a brisket at your house run... like you need to have space in a cooler or your refrigerator.

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

Steps to Make It

Pat the brisket dry on all sides using paper towels. With a spoon, sprinkle the rub liberally onto the meat. Simultaneously press it in and rub it with your fingertips until it adheres to the entire surface. Turn the meat and repeat on all sides.

That's why you will most often see recipes that indicate a low temperature for a long cooking time. But it doesn't need as much time as most people think. Three hours on 325 F will tenderize plenty, as long as your brisket is a flatter cut and doesn't weigh much more than three pounds.

It's important to let the brisket absorb the flavor of the rub for a long period of time prior to smoking. Wrap the rubbed cut of meat tightly in plastic wrap and then let it sit undisturbed in the refrigerator for at least six hours or overnight.

Season the Brisket

I like to mix our Original Seasoning with our Mesquite Seasoning and cover over both sides of the brisket well. If you don't have any on hand, that's fine. Use salt, coarse ground black pepper, and garlic powder or your favorite seasoned salt. The key is to make sure you use a lot of seasoning.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

The brisket is at its most tender when it reaches an internal temperature of around 195 to 205°F (90 to 96°C). However, the exact temperature for peak tenderness can vary based on factors like the cooking method, the grade of the meat, and personal preference.

Smokiness: The main ingredient that gives your brisket a smoky flavor is paprika. If you want to amp this up even more, choose smoked paprika rather than sweet paprika, it's up to you. Sweetness: I prefer to use granulated maple sugar in this recipe for the perfect sweet touch.

What is the best binding agent for brisket? ›

Yellow or dijon mustard – You will often see this listed as the binding agent, especially for smoked brisket, pulled pork, and pork ribs This is my preferred binding agent and I even use it on ribeyes and beef ribs. It's a perfect combination with any of our spice and rub ranges.

The fat helps season the rest of the meat that you are eating. We have rubbed half of this brisket with Texas Brothers BBQ dry rub. Use 1/3 cup of dry rub for each average sized beef brisket.

Mind you, it is a little faster. The meat still needs a couple of hours in a higher temperature range to fully render fat and dissolve collagen. Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.

It sounds like it isn't done yet and the internal fat and connective tissues haven't had a chance to render yet. If it were overcooked it would most likely be falling apart. Of course, you could just have a tough brisket.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it. Legend has it "The Texas Crutch" first came into being on the competition barbecue circuit. In these contests, smoked meat must be delivered to the judges at a specific time.

Remember to put a layer of salt first and then a layer of the dry rub. 6. Cover and refrigerate overnight.

Next spread the rub all over the cut of meat on all sides, using your hands to help it stick. If you did it right, the entire surface should be covered. Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking.

Don't season too far in advance

Seasoning too far in advance will start to cure the meat, resulting in dry brisket.

It may change aspects of the "glazing" effect that a rub might give, depending on what is in the rub. A rub left on for a longer period will become more mushy and more like a paste or a glaze/sauce, while a rub put on fresh before cooking won't have time to become as moist.