Award Winning Beef Brisket Rub Recipe {Competition Quality}

Award Winning Brisket Rub

This is an award winning brisket rub.  We have taken first place in brisket along with a couple top 20 finishes using this rub.

It’s like candy.  I love it.  I could eat it with a spoon.

And I’m sharing it with you.  Enjoy.

(Check out some of our competition bbq awards here!)

*This has got some kick.  To reduce the spice, eliminate cayenne and reduce the chili powder.

How Long Should the Dry Rub Sit on the Brisket? Overnight?

I like to let the rub sit on the brisket for at least 30 minutes before it hits the smoker.

During the 30 minute waiting period the salt will pull a little moisture out of the beef and turn the rub into a moist paste that adheres to the brisket.

You can let the rub sit on the brisket overnight but you will not get much benefit from the extra time.

Do You Oil the Brisket Before Applying the Rub?

Lots of people apply oil to a brisket to help the rub adhere. Other popular binders include a thin layer of yellow mustard or even mayonnaise.

There is nothing wrong with using a binder on your brisket but it is something that I don’t bother with.  One of the reasons that I choose not to use a binder is that I do not put a heavy coat of rub on the brisket.

How Much Brisket Rub Should You Use?

How much rub to use is really a matter of what style of brisket you are cooking.  Let me walk you through some examples.

I like getting a deep smoke ring on briskets so I go light on the rub, maybe about 1/2 tablespoon of rub per pound of meat.  This is just enough rub to add some seasoning but not enough to block the smoke from the meat.  After the meat has smoked for a couple of hours I will apply a second coat of rub to build up the flavor profile.

Other folks want to get a beautiful bark on their brisket so they will go heavy on the rub so that there is plenty of sugar to caramelize.  These folks will use about 2 tablespoons of rub per pound of meat.

Award Winning Beef Brisket Rub

A championship seasoning blend.
Prep Time 5 minutes
Total Time 5 minutes
Course Dry Rub
Cuisine American
Calories 5 kcal


  • 4 tbs Sea Salt
  • 4 tbs turbinado sugar
  • 2 tbs black pepper
  • 2 tbs chili powder
  • 6 tsp onion powder
  • 6 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp ground mustard
  • 1/2 tsp cayenne


  • Combine all ingredients in a small bowl.
Keyword Award Winning Beef Brisket Rub

4 thoughts on “Award Winning Beef Brisket Rub Recipe {Competition Quality}

  1. Dear Kevin, just wanted to thank you for an amazing rub for my Brisket! Best 1 ever as
    far as the gang said. But, had to give the credit to you and this website. Be blessed-
    J. Keith. Mississippi 2019

  2. I put my beef Ribs on my smoker today at 12:30, its my first time and I’m following your instructions to the letter. I made your rub and am very excited as to what the outcome will be.

    Thank you,
    Keith Hall
    High Point NC

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