Bobby Flay Brisket Rub Recipe
The Bobby Flay Brisket Rub Recipe is the ultimate secret to smoking the perfect piece of beef. Learning how to make Bobby Flay Brisket Rub will transform your backyard barbecue into a restaurant-style event.
Ingredients
- 2 tablespoons dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
Instructions
Gather the Spices
- Measure all your dried spices carefully into a small mixing bowl to prepare for the blend. Using fresh spices will make a very big difference in the final taste of your beef today.
Mix the Rub
- Stir the brown sugar, chili powder, paprika, salt, and other spices together with a small spoon. Ensure there are no large lumps of brown sugar left in the mix for an even application today.
Prepare the Brisket
- Trim the excess fat from your brisket using a sharp knife so the rub touches the meat. Pat the surface of the beef dry with paper towels to help the spices stick much better.
Apply the Rub
- Sprinkle your spice mixture generously over every side of the beef brisket using your clean hands. Rub the spices deep into the meat to ensure a flavorful crust forms during the long cook time.
Let it Rest
- Cover the brisket and let it sit in the refrigerator for at least two hours before cooking. Resting allows the salt and spices to penetrate the meat for a deeper, more savory flavor profile.
Smoke the Meat
- Place the rubbed brisket into your smoker and cook at a low temperature for many slow hours. The rub will caramelize as the smoke hits it, creating a deep, dark bark on the exterior.
Notes
- Use smoked paprika instead of regular paprika for a much deeper, wood-fired flavor profile today.
- If you prefer a spicier bark, add an extra half teaspoon of cayenne pepper to the mix.
- For a sweeter bark, you can slightly increase the amount of brown sugar in this spice blend.
- Always keep your spice rub in a sealed jar away from sunlight to maintain its freshness.
- Apply a thin layer of yellow mustard to the meat before adding the rub to help sticking. If you love bold, layered flavors from a jar, this restaurant-style seasoning blend designed for chicken works just as brilliantly on any grilled protein.
- You can double this recipe if you are planning to smoke two large briskets for a crowd.