Ingredients:

  • ¼ cup (60 g) brown sugar, packed
  • ¼ cup (60 g) smoked paprika
  • 2 tablespoons (30 g) kosher salt
  • 2 tablespoons (30 g) ground black pepper
  • 1 tablespoon (15 g) garlic powder
  • 1 tablespoon (15 g) onion powder
  • 1 tablespoon (15 g) chili powder
  • 1 teaspoon (5 g) cayenne pepper
  • 1 teaspoon (5 g) dried oregano
  • 1 teaspoon (5 g) ground cumin

Instructions:

  1. In a mixing bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cayenne pepper, oregano, and cumin. Whisk until all ingredients are evenly mixed.
  2. Trim any excess fat from the brisket to a ¼ inch thickness. Generously apply the dry rub all over the brisket, pressing it into the meat for maximum flavor penetration.
  3. Wrap the seasoned brisket in plastic wrap and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
  4. Preheat your grill or smoker to a consistent temperature of 225°F (107°C).
  5. Place the brisket on the grill/smoker grates, fat side up. Cook until the internal temperature reaches 195°F (90°C), typically about 1 hour per pound.
  6. Let the brisket rest for at least 30 minutes before slicing. Slice against the grain and serve with your favorite sides.