How To Season Brisket

Seasoning a brisket properly is one of the biggest steps in building flavor. If you want to know how to season a brisket the right way, the rub, the amount and the timing all work together to create a bold beefy bite and a deep, flavorful bark.

This guide, part of my Ultimate Brisket Guide, walks you through exactly how to season a brisket like a pitmaster.

How Much Rub Should I Use Per Pound

The exact amount of rub you’ll need depends on the size and surface area of your brisket. I don’t actually measure my rub before I apply it. I simply season until I can barely see the meat or fat underneath.

A good guideline is:

½ to ¾ tablespoon of rub per pound of raw, untrimmed brisket

If you’re cooking a 12-pound brisket, use 6-8 tablespoons (⅓–½ cup) of rub.

When To Season Brisket

If your schedule allows, the best time to season brisket is the night before you smoke it.

After you trim and (if you choose) inject it, apply your rub and let it rest in the refrigerator for 6-12 hours.

This essentially acts as a dry brine, helping salt penetrate deeper into the meat and improving flavor and moisture.

How To Apply Brisket Rub

Place your brisket in a large aluminum pan, a Drip EZ tub, a sheet pan or on a cutting board.

Then follow this order and technique:

Pat the brisket dry to help the rub stick.
Season the fat side first. Hold your shaker 6-12 inches above the meat and apply an even coating.
Let it rest 15-30 minutes. The surface will start to glisten as salt draws out moisture.
Flip and season the meat side. Apply rub until you can barely see the surface.
Season the sides. They have more surface area than you think and contribute a lot of flavor.

The rub should sit evenly, not clumpy or piled, just a smooth, full coat.

If your rub isn’t sticking well, you can use a light binder, but it’s totally optional. Learn more in my Do You Need a Binder for Brisket? guide.

How To Store Seasoned Brisket Overnight

Once your brisket is seasoned, it’s important to keep it refrigerated until you’re ready to smoke it. First, it needs to be kept cold for food safety. Secondly, keeping the brisket cold will help ensure a thicker smoke ring.

Two options:

Refrigerator: Keep it uncovered for a drier surface and better bark or cover it loosely with plastic wrap, if you’re worried about fridge odors.
Cooler or Cambro: Place the brisket (in its pan) on top of a layer of ice. No need to cover since there’s no circulating air.

The next morning, your brisket will be ready for the smoker. Sometimes, I hit it with just a light coat of rub right on top before adding it to the smoker.