Easy Dry Rub Brisket

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The bigger the cut of meat is, the more intimidating it is to cook, right? And brisket is not cheap, so I was even more intimidated! But I was determined to try it because it is a very common meal to cook for Biblical Feasts. So being Messianic, it was sort of expected for me to know how to cook a mean brisket! So, brisket is considered a fancy meal around here… but, honestly, it is one of the easiest beef recipes to cook!  Here is my easy dry rub brisket recipe. Try it and let me know what you think!

Brisket is so juicy, tender and loaded with flavor when cooked slow and well. Having the perfect brisket rub combined with a slow cooking method will result in an amazing and EASY meal.

One thing you will notice is I don’t use brown sugar in my recipe. If you are like me, we are trying desperately to eat more healthy these days, so I am using less and less sugar including my recipes. If you prefer it, feel free to add in a couple of tablespoons of brown sugar to your mix… but you might try mine first to see just how yummy it can be without it!

Preheat the oven to 350 degrees.

spices mixed up in a stainless steel bowl

While the oven is preheating, I mix all the spices together in a mixing bowl. I prefer my stainless steel ones because they have a non-slip surface on the bottom. I bought these years ago from Costco, but here are some sets on Amazon if you are in the market for new ones. They make a wonderful wedding or house warming gift! I’ve had mine for over twenty years!

After cutting off SOME of the fat (brisket comes with lots of fat on it… for seasoning), I coat the brisket with the dry rub… trying to use all of it!  One thing I really want to do is upgrade my roasting pan. It was tricky getting this huge piece of meat to not slide off! I’ve got this roasting pan on my wish list because I love how deep it is, that it has a flat surface instead of concave (like most roasting pans), and it has an adjustable rack!! Another reason is, we had to lift the brisket and top rack off (while it was hot) to pour in the liquid so we could see how much was being added. But the pan on my wish list allows you to pour and see how deep the liquid is without risking burning (or heavens forbid, dropping the brisket!)

uncooked brisket seasoned with dry rub

Cook for one hour roasting it without any liquid.

brisket on roasting pan after one hour of cooking

Add beef stock and enough water to get close to 1/2 – 3/4 inches of liquid in the roasting pan. Lower the oven temperature to 300. Cover the pan tightly with tin foil (or a lid) and cook for another 3 hours.

It comes out tender and juicy!!

brisket cut and ready to serve

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brisket cut and ready to serve

Easy Dry Rub Brisket Recipe

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  • Author: Trish Corlew
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American, Jewish


Brisket is so juicy, tender and loaded with flavor when cooked slow and well. Having the perfect brisket rub combined with a slow cooking method will result in an amazing and EASY meal.



2 Tablespoons Chili Powder

2 Tablespoons Kosher Salt

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Ground Black Pepper

1 Tablespoon Cumin

2 teaspoons Dry Mustard

1/2 teaspoon Ginger

2 Cups Beef Stock

4 lbs Beef Brisket, trimmed


Mixing bowls

Roasting Pan


Preheat the oven to 350 degrees.

Combine all the dry ingredients in a mixing bowl

Coat the brisket on both sides using all the rub.

Place in your roasting pan.

Roast for one hour uncovered without liquid.

Reduce oven temperature to 300 degrees.

Pour two cups of beef stock and enough water to reach  1/2 – 3/4 inches of liquid in the roasting pan.

Cover pan with tin foil, wrapping tightly.

Cook for another three hours.

Cut thin strips of meat across the grain.

Add a spoonful of liquid from the pan, if desired.


We usually have left overs with this size of brisket. Be sure to store with the liquid to maintain moisture. We like to store everything in glass with sealed lids like these.


  • Serving Size: .5 pound before cooking

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  1. Thanks so much for sharing! I would have to make sure it’s gluten free but that dry rub looks really good.

  2. Cooking big pieces of meat has always intimidated me but this article makes it look so easy so even an spazz like me is capable of making a truly delicious dish

  3. Yum, I love brisket! I haven’t cooked one in awhile though, I will definitely have to try this recipe next time. It sounds btoh easy and delicious! Thank you so much for sharing the recipe. 🙂

  4. i am still learning … but i am not sure i have ever cooked a brisket … i know i have done tenderloin many a times … i might try … i am still perfecting my cooking, chef skills . .. 15 years married this year. so i am still working at it. ( ;

  5. I sure do love dry rubbed meats. I have only made brisket in the crockpot with a tomato base. I am excited to try a new way of making it. I already have all of these spices. I will pin the recipe. Thank you.

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