This dry rub for beef is my favorite to create the flavor of a barbecued brisket in the oven. I started with another recipe for the base, then slowly over the course of years have refined it to my personal favorite. I have tested it our extensively with family and friends and we all agree that this is consistently the best flavor. One of the things you may not have is fenugreek powder – to achieve a similar flavor, use 1/2 tsp celery seeds as a substitute. I must caution you, not all coriander powders are equal for this recipe – most American branded coriander powders are bitter – you really need to get some Indian coriander powder – it has a beautiful sweetness to it and will greatly improve the flavor of any Indian food that calls for it.
Mix all the dry rub ingredients into a large bowl. I rub the spices into the brisket meat side first, then flip over and rub into the fatty side – that way all I have to do is cover and bake – you will definitely want to cook your brisket fat-side up so all that great flavor will permeate the beef.
Ingredient List
- 2 Tablespoons Coriander Powder
- 2 Tablespoons Paprika
- 2 Tablespoons Onion Powder
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Dried Oregano
- 1 1/2 Tablespoons Fresh-Ground Black Pepper
- 1 Tablespoon Cumin Powder
- 1 /2 Tablespoon Yellow Mustard Powder
- 2 teaspoons Turmeric Powder
- 2 teaspoons Smoked Paprika
- 1 teaspoon Black Mustard Seed
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Fenugreek Powder
- 1/2 teaspoon Kashmiri Chili Powder
As far as cooking instructions for brisket in the oven: 270 Degrees Fahrenheit for 1 hour per pound. Stop at 1 hour left to cook and remove the covering – I like to drain the pan a bit by dumping out a little more than half of the liquid (fat and juices) turn the oven up to 350 and cook uncovered for another hour. After the hour is up, check for the crispy top – if done to your liking, shut off the oven. If not quite crispy enough, turn up the oven again to 425 and give it 10-20 more minutes. When it appears done, shut off the oven allow meat to rest for 30-45 minutes as the oven cools. Enjoy.
