Brisket of Love
Brisket of Love BBQ Seasoning Rub
This seasoning was created by one of our former staff members, Steven Tobiason. Steven had a flair for creating really good blends, and he worked with many of our high caliber chefs in helping them create custom blends.
Steven met his wife Natalie at a chilly Labor Day barbecue party in 2003 where the pièce de résistance was a Texas style brisket. The two strangers ended up sitting together, talking, enjoying the brisket, and getting to know one another. They also fell in love. This past Labor Day, they were married in a part of Mexico they love, Tecolutla, discovered on a previous Spice House mission when scouting out high quality Mexican vanilla beans. At their wedding party in Chicago, they gave out little jars of this blend with this lovely story on the label. We LOVE this blend and hope you will too. Besides brisket, it is fantastic just sprinkled on pork chops, chicken, even hamburgers.
Coat beef brisket with olive oil and 1 teaspoon of spice mixture per pound of meat. Wrap brisket in aluminum foil and cook for 1.5 hours per pound at 225 degrees, turning over at the half-way point. Let brisket rest for 2 minutes per pound before serving. If smoking, apple wood chips are recommended.
Lovingly mixed from cane sugar, brown sugar, Hungarian sweet paprika, salt, ancho chile, Tellicherry pepper, Worchestershire powder, cayenne, celery seed, garlic, New Mexican chiles, coriander, green onion, citric acid and mesquite smoke powder. Sodium content: 322.71 mg per teaspoon; 8.07% sodium