Goldee's Bar-B-Q Brisket Seasoning Rub

Let me be very clear and set boundaries right away: I only use this product on brisket. Not chicken. Not ribs. Not “let’s experiment and see what happens.” Brisket only. Because once you put this on brisket, there is no going back—and frankly, I don’t want to disrespect it by using it on anything else. Now let’s address the one and only negative: there is NOT ENOUGH OF IT. I cooked a few briskets and suddenly the container was empty, staring at me like, “Wow… already?” Yes. Already. I didn’t even get reckless with it—I seasoned like a responsible adult. Or so I thought. Apparently, brisket + this rub = instant disappearance. This stuff turns brisket into something that makes people stop chewing mid-bite and just look at you. You know the look. The “What did you do to this?” look. Suddenly everyone’s a food critic. Suddenly everyone wants to talk bark, smoke ring, and tenderness. Meanwhile, I’m just nodding like I planned this my whole life. The flavor is unreal. It sinks into the meat, builds a beautiful crust, and somehow makes each slice better than the last. I’ve had briskets that were good. I’ve had briskets that were great. And then I had brisket with this on it—and now I’m emotionally attached. By brisket number two, I was already worried. By brisket number three, I was rationing. By brisket number four, I was shaking the container upside down like it owed me money. That’s when I realized the truth: this product isn’t lacking—I just need a bigger container. Or three. Incredible flavor. Brisket-only worthy. Just be warned: if you cook more than a few briskets, you’re going to run out fast and immediately reorder while rolling around laughing and clutching your tummy like, “How did I use it all already??” Buy it. Use it on brisket. Order extra. Trust me.

Great rub. Just don’t over do it. It’s very salty.

Don’t know what the difference is, but the ingredients in this are the best that I have found. Great Texas barbecue flavor.

This was phenomenal!! Used it on Tritip and it was fantastic. Can’t wait to try it on brisket.

Made a chuck roast with this seasing to try it out. Was very good. Made a brisket with the rest. Follow Goldee's method and you won't be disappointed. A bit expensive, but worth the wait.

Mmmmm my family loved it! Very flavorful!

Good stuff, use heavy with some Meat Church Holy Cow for a perfect bark on that smoked brisket! Smoke at 250' to an internal temp of 205', wrap in pink butcher paper at 170' :)

The best brisket seasoning, 100% recommended