Best Spicy Brisket Rub Recipes

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

SPICY BRISKET RUB RECIPE

Steps:

• Place the peeled garlic cloves into the bowl of a food processor. Pulse the cloves until they are finely chopped. Place the chopped garlic into a small bowl. Keep the food processor aside for use again.
• Heat the oil in a large pan over medium heat. Add the sliced onions to the oil and toss to coat the onions. Cook the onions, stirring occasionally for about 8 minutes. They will be soft and starting to turn golden brown.
• Add the chopped garlic to the softened onions and stir them in with the onions. Lower the heat slightly and cook the garlic with the onions for about 3 minutes.
• Add in the Urfa chili flakes, adobo, Sichuan pepper and chipotle pepper and stir them into the onions. Cook the mixture for another two minutes.
• Pour in the cider vinegar and increase the heat to medium-high. Bring everything to a simmer and cook for about 5 minutes, until the liquid is reduced a bit and the mixture is thickened.
• Let the mixture cool a bit and then transfer to the bowl of the food processor. Blend the mixture until it is smooth. Stir in the oregano leaves.
• Transfer the mixture to a heat-proof bowl and allow it to cool. It can be stored in the fridge, covered for up to 3 days.
• Trim and prepare the brisket or meat you are using, and place it in on a large, foil-lined pan. Spread the rub over the entire surface of the meat, turning it to coat all sides. Rub the rub in well.
• Cover the meat and allow it to marinate overnight. Prepare the meat according to your recipe.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.

SPICY BRISKET RUB

Steps:

• Combine all ingredients and store in a shaker.

ROBERT'S BRISKET RUB

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.