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.

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

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.

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.

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.