Smoked Brisket Dry Rub

Mix all the dry ingredients thoroughly in a bowl.

Pat your brisket dry and generously coat it all over with the rub.

Let it rest for at least an hour (or overnight in the fridge for deeper flavor).

Prepare your smoker with wood chips of choice (hickory, oak, or mesquite work great).

Smoke the brisket low and slow until tender and smoky — usually 8-12 hours depending on size.

Would you like tips on smoking technique or a full brisket recipe?