Brisket is the crown jewel of BBQ — rich, slow-cooked, and full of flavour when done right. But none of that matters without proper seasoning.

Whether you’re running a full-day smoke or reverse-searing a flat on the grill, the rub makes the difference between good and unforgettable. Here’s how to build your ultimate brisket box — no filler, all fire.

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🧂 Your Brisket Essentials

Start with the two heavy hitters — the foundation and the finisher.

🧂 SPG – Salt, Pepper, Garlic

• The classic base layer used by pitmasters everywhere
• Coarse sea salt, cracked black pepper and garlic — no frills, no fluff
• Helps build a crisp bark and lets the beef speak

🥩 Revolution – Bold Beef Rub

• Deep, pepper-forward flavour made for brisket, steak, and burgers
• Layer on top of SPG or use solo for big bark and big attitude
• Zero sugar, zero filler — just serious BBQ energy

Pro tip: Apply SPG first for even salt penetration, then finish with a layer of Revolution for flavour depth and crust-building power.

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🌶️ Optional Layers – Heat or Sweet

Want to tweak the profile? Add a bonus rub depending on your mood.

🔥 Spitfire – Bring the Heat

• Great for burnt ends or the brisket flat
• Spicy without overpowering — adds kick to every bite

🍖 Hickory Hog – Hint of Sweet

• Ideal on the point for added richness and contrast
• Also works great in homemade brisket rub blends

Dial up the heat or bring a sweet edge — your brisket, your call.

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🔥 Cooking Tips for Maximum Bark + Flavour

• 📦 Pat the brisket dry with paper towels before seasoning
• 🧈 Use a binder like mustard or beef tallow for even coverage
• 🕒 Let it rest 30 minutes (or overnight) before cooking
• 📏 Low and slow — or reverse sear at 110–120°C until the stall, then finish hot
• 🧻 Wrap in butcher paper or foil (Texas Crutch) when it hits the stall to push through

Bark matters. Don’t rush the rest or skip the wrap — that’s where magic happens.

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🎁 Build Your Own Brisket Box

We suggest starting with:

• ✔️ SPG – the base
• ✔️ Revolution – the main rub
• ➕ Add Spitfire or Hickory Hog as your bonus blend

Mini cans are perfect for testing flavours. Full-size tins will get you through 2–3 whole briskets depending on thickness and trimming.

→ Shop Beef Rubs

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❓ FAQs – Best BBQ Rubs for Brisket UK

What’s the best rub combo for brisket?
We recommend starting with SPG for base coverage, layered with Revolution for bold BBQ flavour.

Can I cook brisket without a smoker?
Yes. Use your oven or BBQ at low heat and wrap around the stall. The right rub gives you BBQ flavour even without smoke.

Do I need a binder?
It’s optional but helpful. A light layer of mustard, beef tallow, or oil helps the rub stick and form better bark.

What’s the stall and why does it matter?
Around 70°C internal temp, brisket hits the “stall” where it stops rising. Wrap in foil or butcher paper to power through and retain moisture.

Can I use these rubs on other cuts?
Absolutely. Revolution is excellent on steak, burgers and beef ribs. SPG works on just about everything.