[TESTIMONIAL PLACEHOLDER — to be filled in]
— J. Sullivan
Dry Rub
BRISKET RUB
Texas-inspired. Built for the long cook.
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$8.99· 8 oz
Qty
1
Real IngredientsNo PreservativesNon-GMOSmall Batch
Coarse salt, cracked pepper, and the right amount of everything else. Made for brisket.
Best For
WHAT IT'S BUILT FOR.
Brisket
Beef Ribs
Tri-Tip
Chuck Roast
Picanha
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.
01
COAT HEAVILY
Brisket can take more rub than you think. Don't be shy.
02
REST BEFORE COOKING
Apply 1–12 hours before smoking and refrigerate uncovered.
03
SMOKE LOW AND SLOW
225°F until probe-tender, usually 1–1.5 hours per pound.
THE LABEL.
Ingredients
Kosher Salt, Fresh Ground Black Peppercorns, Fresh Ground Red Peppercorns, Fresh Ground Green Peppercorns.
Contains
[TO BE CONFIRMED]
Cross-Contact Statement
Manufactured in a facility that also processes [TO BE CONFIRMED WITH CO-PACKER].
Always read the product label before consuming. Product formulations may change; the label is the authoritative source. Questions? Email hello@redbrickbbq.com.
Reviews
WHAT PEOPLE ARE SAYING.
[TESTIMONIAL PLACEHOLDER — to be filled in]
— M. Ramirez
[TESTIMONIAL PLACEHOLDER — to be filled in]
— K. O'Brien
FAQ
QUESTIONS?
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