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Smoked Beef Brisket with Carolina Rub

Hi Everyone,

I told you I have been on a major barbecue kick lately and I can’t stop myself.  Last week I brought to you my Memphis Style Rub with Grilled Pork Tenderloin and was it mighty good, but today I am sharing with you Smoked Beef Brisket with Carolina Rub, aaaaamazing!!!

This may look like a big piece of burnt meat, but oh my gosh it is so good!! The meat may have cooked a pinch longer than it should have, but it was still fork tender and the skin was unbeatable! The rub that I made  has brown sugar, paprika, cayenne pepper, ground pepper, salt and a couple more ingredients. The rub is a little sweet and a little spicy and when it cooked on the brisket it made a wonderful, thick, caramelized  glaze. I think I’m in love!!  I might just like this better than my Memphis Rub, but not sure.  I’ll have to do a cook off with myself to test it out.  Sounds like a fun weekend for me!  You can check out the brisket when I put the rub on it.  Here’s the picture that I shot on Instagram.

To make the brisket, I added my rub to it and let it marinate for a couple of hours. You can do this for up to 24 hours. I cooked it on a charcoal grill because I believe that would give the brisket the best flavor. We heated the charcoal and once it turned to ash, we pushed it to one side of the grill. We placed the brisket to the opposite side of the grill with fat side up. Then we let it cook for about 5 hours, add more charcoal coals as needed. Cooking time depends on how big of a piece of brisket you have.

Smoked Beef Brisket with Carolina Rub
Prep time
Total time
A slow cooked, smoked brisket that has been covered in a sweet and spicy homemade Carolina Style Rub.
Serves: 24 oz
  • ¼ cup paprika
  • 2 tbsp. salt
  • 2 tbsp. sugar
  • 2 tbsp. brown sugar
  • 2 tbsp. ground cumin
  • 2 tbsp. chili powder
  • 2 tbsp. black pepper
  • 1 tbsp. cayenne pepper
  • 2 pound beef brisket
  1. In a bowl, add paprika, salt, sugar, brown sugar, cumin, chili powder, black pepper and cayenne pepper. Mix until thoroughly combined.
  2. Sprinkle rub on to brisket, rub it in until the whole brisket is covered. You can refrigerate it for up to 24 hours if desired.
  3. If using a charcoal grill, heat the charcoal, once it turns to ash, push the charcoal to one side of the grill and place brisket over the opposite side (side without the charcoal) with fat side facing up. That way you are slowly cooking and smoking your brisket. Cook the brisket until tender enough to shred with your fingers; 5 hours, but it may take as long as 8 (cooking time will depend on the size of the brisket and heat of the grill). Note: You may have to add more coals. Just check on it every hour or so.
  4. Remove the brisket from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain.
Calories: 205, Fat: 11, Cholesterol: 79, Sodium: 59 Potassium: 242, Carbs: 0, Fiber: 0, Sugar: 0, Protein: 25
Nutrition Information
Serving size: 4 oz (8 servings)

I highly recommend using a rub when cooking your meat. The past couple of weeks was the first time that I started to use rubs and let me tell you it tastes great. The skin of your meat tastes restaurant style and truly in my opinion the best. Make your own rubs, like this one! There are so many options out there, make what you like. The next one I think is going to be super spicy! Just saying! he he

Have a fabulous weekend!! Hope you can get your grills going!



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