They say everything's bigger in Texas, so we packed our Rodeo Rub to the brim with big time BBQ flavor. We lassoed brown sugar, spices, and hickory smoke. You'll make brisket so good, just see if it lasts longer than 8 seconds.
Pro tip: After pulling your brisket off the smoker, tightly wrap it in butcher paper and let set in an insulated cooler for another 2-3 hours. The extra wait is worth it!
- Smoked Brisket
- Grilled Steaks
- Spare Ribs
BROWN SUGAR, SEA SALT, PAPRIKA, MUSTARD, SUGAR, BLACK PEPPER, CHILI PEPPER, GARLIC, NATURAL HICKORY SMOKE FLAVOR, CUMIN.