1 USDA Choice/Prime Brisket Packer [12-16 Lb]
White Bulls BBQ Thee Rub
Trim Your Brisket packer to Desired Shape/Size, We Recommend Trimming Until Thin layers Of Membrane are no longer Present. Bulky Fats Must Go For This kind of Quick Rendering. Definitely Try to leave a Little Fat Cap, About a 1/4 Inch Thick. Season Liberally With White Bulls BBQ Thee Rub 6 -24 Hours Before Cooking. That Will lock in the Peppery and Garlicy Sweetness! We Strongly suggest Seasoning 12 or more Hours Before Cooking, And Wrapping it in Foil and Placing in the Fridge Overnight for the Perfect Dry Brine to Lock in the Flavors.
Start Your Brisket at 250F The First Hour. After the First hour, Crank to 275F & Spritz Every Hour with Water. Next At the 4.5 Hour Mark, Place in Pan, Uncovered. Moving on at the 6 Hour Mark, Wrap Foil Over Pan [To Finish Cook]. Pull Brisket Around 6.5 Hour Mark at roughly 205F Internal temp. Rest 1.5 Hours and Slice Against The Grains
Rest Your Brisket at Least 2 Hours, Slice Against the grains And ENJOY!
Shop Our Thee Rub And Follow Along Step By Step With Chris On The Youtube Recipe Video Below:
Thee Rub for Beef 11.5 oz.
Our signature All Purpose rub, Mainly Crafted With Beef in Mind. Brisket, Burgers, Meatballs… you name it. Let your imagination run wild and enjoy the outcome of years of experimentation and fine tuning. This is The White Bulls BBQ rub for people who like a little kick! Texas spice, Philly attitude.
Flavor Profile: A Strong SPG Forward Flavor With a Kiss of Texas Twang Heat on The Back End!
(1) Thee Rub for Beef 11.5oz
Note: Orders containing our Signature Rubs AND items from our Merchandise store will arrive in two separate packages! Crafting our rubs in small batches separate from our merchandise warehouse is just one way we ensure the quality we value at White Bulls.