It’s coming… BBQ season. It’s also the time when you should make a fresh rub that will last the season and cover many of the things you want to smoke. It’s also a rub that you can tweak for specific meats or tastes. You need to learn the template: 1/2 salt and 1/2 pepper by volume. By volume, not weight. Once you know the template, you can experiment. I like taking a portion of the salt volume and using Lawry’s Seasoned Salt. Lawry’s got a little sugar, paprika, turmeric, onion, and garlic. To me, Lawrey’s give the rub a certain how you say, “je ne sais quoi.”
Now that you know the secret… have fun with it. This is one of those times when the ingredients and time investment are minimal. You can make something, taste it, throw it away, and you are out of little money and short time. Keep experimenting, and maybe you will find your trademark.
Texas Brisket Rub
Cuisine: BarbecueDifficulty: Easy5
minutesEasy one-to-one by volume BBQ rub for Texas-style brisket.
Ingredients
1/2 cup of Lawry’s Seasoned Salt
1/2 cup of kosher salt
1 cup of tellicherry black pepper (coarse ground)
Directions
- Combine ingredients in a container
- Shake container until fully combined
- Store in a container for up to three months
Recipe Video
Notes
- Two cups of the brisket rub will cover a 15-pound brisket. You will have a little left over. You can use the extra rub to season brisket when you serve it, season a Bloody Mary cocktail, or flavor a homemade barbecue sauce.