Dry Rub
BRISKET RUB
Texas-inspired. Built for the long cook.
Be the first to review — write yoursTexas inspired and built for the long cook. Also great on full cuts of steak like, Rib Eye, Tomahawk or Picanha.
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WHAT IT'S BUILT FOR.
The Story
SALT. PEPPER. TIME.
If you ask a Texan, brisket needs three things: salt, pepper, and time. We don't disagree. Our Brisket Rub is built on a Texas-style salt-and-pepper backbone with just enough additional spice to give it depth — never enough to muddy the meat.
Coat a brisket heavily the night before. Smoke at 225°F until probe-tender. Wrap, rest, slice across the grain. That's it. The rub does the rest.
How To Use It
THREE WAYS IN.
COAT HEAVILY
Brisket can take more rub than you think. Don't be shy.
REST BEFORE COOKING
Apply 1–12 hours before smoking and refrigerate uncovered.
SMOKE LOW AND SLOW
225°F until probe-tender, usually 1–1.5 hours per pound.
Pairs Well With
GO WITH IT.
8 ozSpice Rub
BEEF RUB
Deep, savory and bold flavor great on everyting from roasts to burgers.
8 ozSpice Rub
ALL-PURPOSE RED RUB
The everyday workhorse. Great on chicken, pork, beef or fish, and adds some smoke, sweet, and heat on the finish.
12 ozBBQ Sauce
EXTRA SPICY BBQ SAUCE
Turn it up. Serious heat for those who mean it.
THE LABEL.
Ingredients
Kosher Salt, Fresh Ground Black Peppercorns, Fresh Ground Red Peppercorns, Fresh Ground Green Peppercorns.
Contains
No known allergens
Always read the product label before consuming. Product formulations may change; the label is the authoritative source. Questions? Email rich@redbrickbbq.com.
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