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Myron Mixon's Brisket Rub Recipe diy recipes tips

How to Make Myron Mixon's Brisket Rub (Recipe)

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As a 5-time world barbecue champion, Myron Mixon is the winningest man in barbecue. He's the chief cook of the Jack’s Old South Competition Bar-B-Que Team, the Mayor of Unadilla, GA, and Chef/Partner in Myron Mixon’s Pitmaster BBQ  in Old Town, Alexander, VA; Miami, FL and Hoboken, NJ.Myron competed in his first competition in Augusta, Georgia, in 1996, where he took first place in whole hog, first place in pork ribs, and third in pork shoulder. Since then, he’s won more barbecue competitions than anyone else in the world.

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Myron's Barbecue Accomplishments

Myron has won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships.

Need we say more? Here's how to make brisket like the winningest man in BBQ:

Myron Mixon's Brisket Rub (and Marinade) Recipe


Nobody knows brisket better than 5-time World BBQ Champion Myron Mixon -- find out what he's using in his brisket rub and try it for yourself!


Prep Time






  • 1 Beef Brisket ((12 - 15 lb))
  • Marinade Ingredients

  • 64 oz Beef Broth ((64 oz can))
  • 1 cup Kosher Salt
  • Dry Rub Ingredients

  • 1 cup Sugar
  • 2 Tbsp Kosher Salt
  • 2 Tbsp Coarse Black Pepper ((coarse > fine))
  • 2 Tbsp Mustard Powder
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Onion Powder
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Chili Powder
  • ½ tsp Cayenne Pepper


  • Make the Marinade

  • Whisk salt into the beef broth and set aside.

  • Make the Dry Rub

  • Combine all ingredients and mix well.


  • A day before you want to smoke or cook your brisket, apply the marinade: Pour the beef broth & salt marinade over the brisket and let sit overnight in the refrigerator (large pan or roasting tin required).

    Pro Tip: Be sure to put the lean part of the brisket down in the marinade, with the fatty side up.

  • Shortly before you’re ready to start smoking your brisket, apply the brisket rub.



brisket, brisket rub, dry rub, Myron Mixon