SMOKES SEASONING: Brisket Black BBQ Rub – 270g

Beef's best mate, coffee and all

Brisket Black was built for one job: making beef taste more like beef. This coffee-infused blend drives deep, dark bark on the big cooks and turns a humble packer into the talk of the street. Don't let the name box it in — it's just as happy on a steak as it is on a 14-hour brisket.

The flavour

Rich, roasty and savoury to the core. Coconut sugar and coffee build a near-black bark, black pepper and garlic give it grip, and umami-heavy Worcestershire, mushroom and fermented soy round it into something properly meaty. Barely any heat — this is about depth, not fireworks.

How to cook with it

• Coat a brisket heavy and smoke low-and-slow for bark you can hear
• Season steaks before a screaming-hot sear
• Work it through burger mince or press onto patties
• Rub over beef ribs, short ribs and wild game before the smoker

In the jar

A coarse, dark, bark-building grind — cracked pepper, coffee grounds and coconut sugar you can actually see. Smells like a cold brew met a spice rack. Heat is a gentle 2/10, so the whole table's welcome.

Ingredients & Dietary

Ingredients: Sea salt, coconut sugar, spices (including garlic, black pepper and onion), Worcestershire powder, coffee, hydrolysed vegetable protein, rice bran oil, fermented soy sauce powder, mushroom powder, flavour enhancer (621), caramel colour (150d), anti-caking agent (551).

Dietary: Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label.

The Rub Smuggler's Verdict

If beef had a bodyguard, it'd be this jar. Coffee and coconut sugar build a bark so dark the neighbours will think you burnt it — right up until they taste it. Rub the packer, smoke it black, then serve with a slather of The Feedlot: Gold Rush BBQ Mustard for tang and a pour of ELK Creek: Country Wing Sauce for the sweet-smoky finish. Grab the full range from the Smokes Seasoning collection. Trust your smuggler.

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