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Brisket of Love

Featured Ingredients

This beef brisket rub was first made by former Spice House manager Steven Tobiason for his wedding, since he met his wife at a barbeque... Size Options
$6.99 Glass jar, 1/2 cup (wt. 3.2 oz)

Brisket of Love Recipe

Preparation Instructions

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.


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Tim C

I use this rub on my briskets for competition. I have won many awards with it!!! It is awesome, you have to try it.

Patrick G

Was asked to cook a brisket for our hoilday party. I agreed and decided to use brisket of love which I picked up on a recent trip to Chicago. I was a little nervous having never used this rub before. Slow cooked/smoked on my green egg for 14 hours. The results were out of this world!!! Everyone that attended asked about the and commented on how awesome it complimented the beef. GREAT rub!!!!

Pat Gross-Clearwater, Florida

Jeff B

Only rating it as amazing as the Brisket of Love rub is so amazing. Rubbed the 8-pound brisket on both sides one day prior to cooking and left in the fridge. No other spice or rub was used, not even salt and pepper. Then 12 hours on a smoker (fat side up) with the bourbon-infused oak planks.

BBQ sauce was offered on the table as a condiment; no one used it. Talk about "truth in advertising" by calling it Brisket of Love! Thanks Spice House! Jeff Burgess

Andrew Rodney

This is THE best rub for a BBQ Brisket ever. I made a Wagyu Brisket for a party and for that price per pound, I'm going to use the best rub and this is it gang. I Sous Vide the Point for 24 hours, then into my smoker after a healthy dose of Brisket of Love rub. To die for!

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My husband and I cooked our first brisket on the Big Green Egg and used this rub. The flavor is out of this world. We only wrapped it in butcher paper during the stall and then let it rest in an empty cooler until ready to serve. Heavenly!