Use These Spices To Get A 5-Star Smoky Brisket For Your Summer BBQ, No Smoker Required

Barbecue is made to be argued over. How you treat your brisket is always going to start up a debate at a summer cook out. There is a general consensus on ideal temperature range, and the importance of things like resting, but every pitmaster is going to have their opinions on tricks like wrapping the meat, or just how much time is really needed to get that perfect, sliceable texture. Flavoring your brisket is an especially fraught debate. If you are doing it Texas-style, the barbecue sauce is on the side, if you deign to use it at all, with most of the flavor coming from the meat, the smoke, and the dry rub. The components of that rub are going to change person to person as well, but if you follow our melt-in-your-mouth brisket sandwich recipe, you'll find a base of seven spices that offer a great jumping off point.

Our recipe for brisket uses paprika, chili powder, garlic and onion powders, dried parsley, oregano, and black pepper. The mixture adds so much flavor you can use it to make a great brisket in the oven, no smoker required. Salt is of course essential too, but not considered a spice. Beef brisket itself is quite flavorful, so a barbecue rub is mostly about adding complexity and tasting notes, along with building that all-important barbecue bark. Paprika and chili powder especially can contribute smokiness when cooking brisket in an oven. Oregano and parsley provide a little herbal lightness to balance out the heavy flavors, while black pepper adds some bite, and onion and garlic powder bring different umami notes and mild sweetness.

Our oven brisket recipe includes barbecue sauce, but this dry rub delivers enough flavor that you won't miss it. Just rub a little water on the outside to help it stick, which also helps the flavor because some spices are water soluble.

You also don't need to stop here. You can make your own spice rubs and store them in airtight containers, adjusting the ratios to your taste while saving money. One thing you may want to add is sugar. In our recipe the sauce fills that role, but if you are going dry rub only, some white or brown sugar can contribute to the depth of flavor and balance. It will also aid in browning the meat. However, keep in mind that beef brisket doesn't need as much sweetness as pork barbecue, so keep it light. For a half-cup of spice rub, just a tablespoon of your preferred sugar will do.

A few other optional additions that are popular with brisket can take your spice rub in different directions. Cayenne is a classic choice that adds both smokiness and a level of heat that black pepper and chili powder can't provide. Cumin and coriander are great secret ingredients if you want to add earthy, nutty notes that pair beautifully with beef. For a different source of heat and acidity, mustard powder is always a welcome addition to brisket. And finally, don't let the haters turn you off from using a bit of liquid smoke when applying the rub. It may not be the real thing, but it can help fill in the gaps.