Texas Brisket Rub

Description

The Texas Brisket Rub is the simplest blend we make. It’s also the most exact. Coarse Pacific sea salt, two cuts of cracked black pepper (16-mesh for surface, 22-mesh for depth), granulated garlic (toasted), and one secret ingredient that takes the rub from “very good” to “people ask what’s in it.”

(We will tell you the secret if you ask. It’s not really secret — it’s just that listing it on the label takes the magic away. Call or email us anytime.)

How to use it on a brisket

Salt-pepper-garlic rubs work best when applied heavily, the night before, and not touched again. Coat a trimmed brisket all over with a thin sheen of yellow mustard (which acts as a binder, not a flavor — it cooks off), then apply the rub by hand in a layer thick enough that you cannot see the meat through it. Wrap loosely in butcher paper. Refrigerate uncovered for 8–12 hours. The salt will pull moisture to the surface and then re-absorb, drawing the rub into the bark.

Smoke at 225–250°F until the internal hits 195–205°F at the thickest point of the flat. Rest in a dry cooler for 90 minutes, minimum. Slice against the grain.

What else it’s good for

Tri-tip, prime rib, beef short ribs, smoked turkey, pork shoulder, even a thick-cut ribeye on a hot cast-iron pan. Anything that wants to taste like beef should taste this way.

Ingredients

Coarse Pacific sea salt, cracked black pepper (16-mesh and 22-mesh), toasted granulated garlic, [the secret]. Zero anti-caking agents. Zero fillers. Zero MSG.

6oz hand-blended in 5-pound lots. Each jar weighed to the gram.