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Post Time: 2025-07-20

I’m smoking 3 briskets today and I’m almost out of rub, so let’s make a new batch. I measure all ingredients by weight, not volume, so I can get precise amounts every time I make it. I start with salt - about 70g per brisket. Today I’m subbing half the salt for Lawry’s - which adds some nice flavors, but it is optional. I add the same amount of ground black pepper. I aged this pepper for a few days on the counter to calm it down a bit. To age your pepper, just empty it into a long flat baking dish to let it air out. I then add equal parts granulated onion and granulated garlic. About 21 grams each. I then add 5g of chili powder per brisket. I mix in a Cambro and then transfer to a recycled shaker. I use the big opening of the shaker to apply it. And do so from about a foot above the brisket. I like a heavy coating on all sides and will use my left hand to tilt the sides up to make sure I get it all covered. Salt: 35g (Morton’s) Lawry’s: 35g (If no Lawry’s use 70g salt) Pepper: 70g (Aged Coarse Ground) Granulated Onion: 21g Granulated Garlic: 21g Chili Powder: 5g #bbq #brisket

Brisket Rub Batch For Country: United States. City: Charlotte, Columbia, Fairfield, Olathe, Sacramento

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