How to Season a Brisket
This brisket recipe/seasoning guide is less about what you put on your brisket and more about how to do that and get the best results. Seasoning your brisket the night before and letting it sit in the refrigerator or cooler for at least 6 hours yields the best tasting and juiciest results. What you are basically doing with this method is dry brining your brisket before cooking. Before you get started cooking your brisket, make sure you have all of the ingredients necessary for our brisket rub recipe below.
- Black Pepper
- Granulated Garlic
- Granulated Onion
- Fajita Seasoning
- Citrus Herb Rub
- Steam Table Pan or one large enough for your brisket
- Cooling Rack that fits inside of your pan
Once your beef brisket is all trimmed up and looking lean, it’s time to give it some flavor.
1 – To start off, you need a pan that will hold your brisket without crowding it too much. You also need a rack to place in the bottom of this pan. You want that rack in the bottom to allow proper air flow around all sides of your brisket which will keep the bottom side from getting soggy.
2 – Place your brisket in the pan. It doesn’t matter whether it is fat side-up or meat side-up as you will have to flip it while seasoning. What do you season a brisket with? The only rule here is that if your brisket rub does not have salt in it then you need to lay down a nice coat of salt before you lay down any other seasoning. The salt needs to be the first layer and then you can put down whatever you want.
Mix your black pepper, granulated garlic, fajita seasoning, granulated onion, and our Grilla Grills citrus herb rub to make the perfect brisket seasoning. Once you have all your seasonings in place rub them in and then flip it over and repeat.
3 – Once well-seasoned, you could cover the pan with aluminum foil or plastic wrap and place in the refrigerator or cooler or you could inject the brisket at this point if you wanted. Should I season my brisket overnight? If skipping the injection, store the brisket in a cool dry place and allowed to sit for 6 to 12 hours before cooking.
About an hour before it is time to start smoking the brisket on the Silverbac, pull the pan out of the cooler and sit it on your counter to allow it to warm up just a touch. You will notice that there will be between a ¼ and a ½ cup of liquid in bottom of the pan. This is to be expected and while it might seem contrary that pulling liquid out of a brisket can actually make for a juicier end product, just give it a try and see for yourself. Not only will your brisket be more flavorful it will also maintain its moisture better after the dry brining process.
Enhancing Your Beautiful Brisket With Dry Rub
As you probably know, brisket remains a hugely popular staple among pitmasters. No doubt you have looked through award-winning brisket rub recipes yourself to learn the ins and outs of brisket seasoning.
Although you could potentially submerge your brisket in a wet brine, dry brining it produces fantastic results. In fact, we are huge fans of applying a brisket dry rub. Although it takes a little time and a bit of babysitting to get right, the results are nothing short of phenomenal. The first time you bite into your dry-rubbed beef brisket, you will never go back to preparing this dish any other way.
Tips for the Perfect Smoked Brisket Rub Result
Beyond following our directions for smoking beef brisket on your Grilla, Silverbac or other wood pellet smoker grill, we encourage you to apply these tips for a reliable outcome:
- Invest in a good cut of meat: A delicious brisket never started with subpar meat.
- Take your time: This is not a rush-it type of meal. Be sure to get everything ready ahead of time and only make your smoked brisket rub when you have time to give it love.
- Experiment with different seasonings: We give some tried-and-true ideas on how to spice up your brisket. However, you can easily swap herbs, spices and mixes. Doing so will coax different flavors out of your brisket.
- Refrigerate your meat: Keeping it cool during the process is necessary to avoid bacteria build-up.
Ready to make a beef brisket that will have your hungry taste-testers clamoring for seconds and thirds? Follow our step-by-step brisket rub recipe and find out what you’ve been missing! Be sure to prep some veggie side dishes and a grilled dessert for good measure.
How to Season a Brisket
After all the work that choosing, trimming and smoking a brisket entails, you want to be sure the final result is bursting with flavor. Your seasoning is the hidden magic behind a truly unforgettable meal.
Wondering how to season a brisket? Most dry rub recipes are a blend of spices and brown sugar. You can reduce or eliminate the sugar for a more savory result, or leave it in for a sweeter aftertaste. The typical flavor profiles include a combination of paprika, salt, pepper, garlic and onion as well as mustard powder. For the best results, go for smoked paprika rather than the regular spice.
Once you’ve compiled your spices, all you have to do is measure according to your preferences, stir the ingredients together and either use it immediately or store it for later.
How Long Should You Season the Brisket?
Once your brisket is trimmed, place the seasoning mix onto your meat. Use your hands to spread the beef brisket rub over the surface of the meat. You can add the seasoning right before smoking the brisket or let it marinate for up to 24 hours.
If you’ll be browning your meat using a brisket seasoning mix that contains sugar, you’ll want to add the rub after the meat has been browned to avoid burning the sugar.
How Long Will the Brisket Dry Rub Last?
The shelf life of your dry rub will depend on the exact recipe you use. There are plenty of variations out there, so you can get creative and mix and match the flavors according to your preferences. If you’re using powder instead of freshly minced onion and garlic, your dry rub should be able to last for up to four months in a sealed container.
Brisket Seasoning Variations to Try
One of the greatest parts of brisket dry rub — besides the mouth-watering smoked flavor — is its versatility. You can add or remove flavors to customize it to your taste. Love a spicy burn? Add crushed red pepper flakes or ground chipotle pepper to your rub. If you’re all about the garlic, double or even triple the amount of garlic in your recipe. For some Mexican cuisine flavor, mix in some chili powder, cumin and ground coriander.
Play around with different seasonings until you’ve curated your own signature dry rub. You can also try one of our award-winning sauces and rubs for a taste you and your guests won’t be able to resist.