Texas-Style Brisket Rub (Salt & Pepper)
The Central Texas rub is exactly two ingredients — coarse kosher salt and 16-mesh black pepper — in a 50/50 mix. Here is why and how to nail it.
- Prep
- 5 minutes
- Cook
- N/A
Equipment
- Mixing bowl
- Whisk or fork
- Shaker bottle with medium-hole top
Ingredients
- 1/2 cup coarse kosher salt (Diamond Crystal)
- 1/2 cup 16-mesh coarse black pepper (also called restaurant grind)
Method
- 01
GET THE RIGHT PEPPER: 16-mesh coarse-ground black pepper is non-negotiable — it's what gives Central Texas bark its texture. Fine table pepper will not do the same thing. Buy it in bulk from a spice supplier or a restaurant supply store.
- 02
MIX 50/50 BY VOLUME: Combine equal parts kosher salt and 16-mesh coarse black pepper in a bowl. Whisk with a fork until fully blended and the color is uniform.
- 03
LOAD A SHAKER: Funnel the rub into a shaker bottle with medium-size holes so the coarse pepper flows freely.
- 04
APPLY HEAVY: On brisket or beef ribs, apply from about 12 inches above the meat in a slow shake so it distributes evenly. Coat every surface — you should barely see the meat through the rub.
- 05
LET IT SIT: Season 30 minutes before smoking at minimum, or overnight in the fridge for a full cure. The salt draws surface moisture and then reabsorbs, which builds the tacky pellicle that catches smoke.
Add nothing. No sugar (burns at Texas pit temps), no garlic powder (turns bitter over long smokes), no chili powder (masks the beef). Aaron Franklin, Tootsie Tomanetz, and Louie Mueller all cook with variations of this two-ingredient rub for a reason.
How to serve
- Use on brisket, beef short ribs, dino ribs, tri-tip, and prime rib.
- For turkey or pork, swap one tablespoon of the pepper for smoked paprika to add color without sugar.
Keeps 6 months in an airtight jar at room temperature. If the pepper loses its punch, refresh with a new grind.