How to Season a Brisket (Just Like a Pitmaster)

Sharing is caring!

Do you want to cook brisket like a pro pitmaster? Like any skill, it takes practice and patience.

I think that a good juicy brisket is a combination of 4 things;

1. Consistent temps.

2. Good quality meat

3. A proper resting period

4. Good seasoning

Pitmasters will test different temperatures, timing, and seasonings, but I have done the hard yards here! I’ve tried all different combinations of seasonings over the years. The one I have below is my favorite! I always use this one and want to share it with my community!

What You Will Need to Season the Brisket

Brisket

Large rack

Brisket Rub

• 2 tbsp Black pepper
• 2 tbsp Salt
• 2 tbsp smoked paprika
• 1 tbsp Onion powder
• 2 tbsp Garlic powder
• 1 tbsp Ground Coriander
• 1 tsp Cumin

Measure out all the ingredients for your rub in a bowl and stir them to combine. You can use them immediately or seal them in an airtight container for later use. If stored properly, the spice mix will stay fresh at room temperature for up to 3-4 months.

How to Season a Brisket for Smoking

Here, we’ll walk you through the entire process.

Step 1: Trim your Brisket

I then trim the fat and leave 1/4″. You can use the trimmings to make some recipes, like burgers.

 
Step 2: Make Your Rub

Grab your rack, ensure it is large enough to fit your brisket and create your brisket rub by placing all the ingredients below in a bowl or container.

• 2 tbsp Black pepper
• 2 tbsp Salt
• 2 tbsp smoked paprika
• 1 tbsp Onion powder
• 2 tbsp Garlic powder
• 1 tbsp Ground Coriander
• 1 tsp Cumin

Step 3: Season Your Brisket

I apply a binder to the brisket, and I like to use mustard or oil. Then, apply a generous layer of rub. Use your hands to spread it around gently. Toss off the excess before turning the meat around to continue seasoning the other side. You only need enough rub to cover the meat, not a thick layer.

Step 4: Place The Brisket in The Fridge

Please place it in the refrigerator uncovered for at least 2 hours. Remove the brisket from the fridge an hour before you cook and allow it to come to room temperature.

📌 Did you try this recipe?

Have you made this delicious rub and loved it?

I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!

📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.

Some of My Favorite Rub Variations

This rub is excellent, but you can always add more ingredients to add flavor. Here are some of our favorite flavor variations:

Mexican: Add a little red chili powder, ground cumin, and coriander

Spicy BBQ: Amp up the spice level by adding crushed red pepper flakes or ground chipotle to your spice mix.

Citrus Herb: This herb spice mix is a winner. All you need are rosemary, thyme, and zested limes and lemons.

Can You Season Brisket Overnight Before Smoking

You can season a brisket overnight. When preparing a brisket for smoking, seasoning can be applied immediately before cooking or up to 24 hours before. I often suggest leaving the rub on for at least 2 hours and up to 24 hours. This allows time for the flavors to permeate the meat and dry brine the meat simultaneously.

6 Hot Tips to Get a Great Brisket

Some people are intimidated by smoking a brisket; however, I think it only comes to 6 things!

1. Check the Quality of Your Meat

A good brisket always starts with a good cut of meat. I usually try to buy USDA Prime from my local butcher; however, this can be more expensive.

If you do buy from the supermarket, look for something that isn’t already trimmed.

2. Seasoning is Key:

As seen above in my picture, I take seasoning seriously. I think it adds to the final texture and flavor. Many of my friends who are competition pitmasters agree that seasoning is king!

Also, get a coarse salt instead of choosing cheap iodized salt. Do not substitute the smoked paprika for a normal one; the former has more punch and adds flavor. Try using freshly ground pepper, as well. This also helps form the bark on the brisket.

Knowing how to season a brisket is half the secret to perfecting it. You can try our seasoning mix or experiment with your own. Hopefully, you can curate a signature rub that will delight all your guests.

You might wonder how much salt and pepper you need for your brisket.

See my recipe above for the best brisket rub you have ever tasted!

3. Use a Good Quality Fuel

If you’re using a wood or pellet smoker, look for high-quality pellets or wood chunks that have not been chemically treated. If you’re using wood chips for brisket, know what flavor profile you like best.

4. Monitor Your Internal Temps

I like to get to an internal temperature of 203°F in my brisket before I pull it. You might find that around 160°F, you will start to experience the stall.

I like to crank up the smoker’s temperature, and when I see an internal temperature of 175°F, I’ll bring the temperature back down.

5. Manage Your Temps

To get to that elusive 203°F, you NEED to monitor the temperature of your smoker.

I will try a dual-probe thermometer. It costs more, but if I am going to spend money on a brisket, I might as well have the tools to make it the best it can be!!

Once you hit 203°F, you can pull your brisket from the smoker. Then rest it!

6. Resting Your Brisket CRITICAL!

I know your brisket will smell incredible, but you must let it rest. May people ask why briskets are put in coolers? I do this as it acts as a stable environment for the smoked beef brisket to meat time to reabsorb its juices and liquids, thus resulting in a juicier and more tender brisket.

I like to let mine rest in a cooler until it reaches an internal temperature of 140°F. It takes 2-4 hours to rest a brisket in a cooler. Just wait until it reaches 140°F. Then, you can serve it. Make sure you have your sides for brisket and drinks sorted.

We think brisket goes best with beer or wine. If you want to know the best wine to pair with brisket, you can see my pairings.

Looking for a No Salt Rub for Brisket?

If trying to reduce salt in your diet, you may want to look for a low-salt rub for your brisket. Here is one of our favorites: no salt rub for brisket. You still get all the delicious flavor but less sodium!!

Now you have all my secrets to a perfect smoked brisket. I have done the work for you, and I know it’s your turn to start testing and experimenting.

I’d like to hear what flavor combination you come up with. Also, what internal temperature do you like to cook at?

Smoke On!

Charlie

Hungry For More?