Franklin Spice Works
Classic Garlic Dry Rub Brisket
A no-fuss brisket with a simple garlic-pepper dry rub, smoked low and slow. Let the beef and the bark do the talking.
Ingredients
- 3 lb beef brisket
- 2 tbsp granulated garlic
- 1 tbsp coarse black pepper
- 1 tbsp kosher salt
- 1 tsp smoked paprika
- 1 tsp onion powder
Instructions
- Mix granulated garlic, pepper, salt, paprika, and onion powder into a dry rub.
- Coat brisket thoroughly on all sides, pressing the rub into the meat.
- Refrigerate uncovered overnight for a dry brine.
- Smoke at 225F for 1.5 hours per pound until internal temp reaches 200F.
- Rest wrapped in foil for 1 hour. Slice against the grain and serve.