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Beef Brisket Herb Rub

This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you’ve carved and portioned it.


  • 2 tbsp. ground Black Pepper
  • 2 tbsp. Granulated Garlic
  • 2 tbsp. Fresh Thyme
  • 1.5 tbsp. Kosher Salt
  • Fresh Herb Bundle: Rosemary, One Bay Leaf, Thyme, Oregano


  1. Mix the dry rub ingredients together and coat the brisket evenly on all sides.
  2. Refrigerate for at least 4 hours, however 24 hours is best.
  3. Heat smoker to a temperature of 225 – 250°F.
  4. Smoke the brisket until it reaches an internal temperature of 165°F and then wrap it in aluminum foil with fresh herbs placed directly on the brisket.
  5. Create fresh herb bundle by wrapping herbs in cheese cloth. If you do not have cheese cloth, you can lay the herbs directly in the brisket.


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