Beef Brisket Rub
2 oz Shaker Bottle
$7.99
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Black pepper, smoky salt, garlic, ancho and chipotle with a little sweetness and mustard warmth.
- Try it with
- Beef & lambPork & BBQVegetables & potatoes
Shipping, simply
U.S. standard shipping: $4.99 on orders up to $34.99. Free standard shipping on U.S. orders of $35 or more after discounts.
Most orders are prepared and shipped within 2–5 business days. Delivery time is additional.
See shipping detailsPepper-led barbecue seasoning for brisket, beef ribs and slow-cooked chuck, with smoky salt, ancho, chipotle and a touch of sweetness.
Best first BBQ cart:
For a smoker starter shelf, pair Beef Brisket Rub with Pork Stank, St. Louis Rib Rub, and Czar BBQ Rub so brisket, pork shoulder, ribs, and backyard BBQ are covered.
Build the BBQ starter cartFlavor & cooking character
Black pepper, smoky salt, onion, garlic, ancho and chipotle, with a little sweetness and mustard warmth.
A brisket rub can season the surface, but time and cooking method create tenderness. Its peppery profile also makes a useful crust for mushrooms. Keep any sweet sauce separate until you have tasted the rub's own savory balance.
What to cook
Brisket, beef ribs, chuck roast, burgers and portobello mushrooms.
How much to use & when to add it
Start with 8 g per pound of raw meat; for a fuller coating, work up to 12 g per pound on a later cook after tasting. Weighing is more consistent than spoon measures because grind and density vary. Keep seasoned raw meat refrigerated, reduce the rub on pre-salted meat, and account for salty sauces. For vegetables and everyday cooking, begin with 1 teaspoon per pound and adjust after tasting.
Use indirect heat for sweet rubs and add sugary glazes late. These are starting amounts; your meat, cooking method and taste determine the final seasoning.
Kitchen recipe: smoked brisket
For a trimmed 10 lb brisket, start with 80 g Beef Brisket Rub. Coat evenly and refrigerate for 4-12 hours if convenient. Smoke at 250°F until the bark is set, then wrap if desired and continue until the thickest part is probe-tender, commonly around 195-205°F. Allow roughly 10-16 hours plus a 1-2 hour rest; size, shape and smoker conditions change the timing. For a long rest, keep the meat at 140°F or above. Slice across the grain. Thin flats may finish sooner.
Ingredients & allergens
Contains mustard.
Ingredients: Ground black pepper, Smoked salt, Sugar, Granulated onion, Ancho chile powder, Granulated garlic, Ground yellow mustard, Chipotle powder.
Check the physical package ingredient and allergen statement before use, especially if you have a food allergy or sensitivity.
Sizes & storage
- 2 oz Shaker Bottle
- 4 oz Fresh-Sealed Pouch
- 8 oz Fresh-Sealed Pouch
- 1 lb Fresh-Sealed Pouch
Choose an available size above to see the current price. The selected option identifies the size and package format offered.
Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.