As I discovered in my previous BBQ Adventures I have to prepare a bit more. So I decided to cook up a brisket. Now what is a brisket you ask (as it is not really a standard ozzie cut). Its basically a cut of beef taken from the breast section. As this cut is fairly fatty it requires a low and slow cook (an overnighter depending on the size of the piece of meat).

I enquired last week with butcher B1 whether they did brisket and as long as I “ordered” it a day in advance they could get me one. So I went off to the Texas BBQ Forum (Texas is the home of the brisket) to find some recipes. I actually ended up just asking for help (as I had various question with regards to size, how long to cook it for and what rubs to use. One of the friendly Texans who goes by the name of Gator (don’t ask me why) works has a company called Sucklebusters and I ended up purchasing some of their rubs. This is a first for Australia as I’m sure they haven’t exported any to Oz before.
Anyway this means that I’ll postpone my brisket cook until I received some of these rubs. I’ll also write a review every time I use some of his rubs, the ones I think I ordered were:
Steak Seasoning – excellent in steaks or grilling + works as an all purpose rub too.
Hog Waller – excellent on pork ribs, anything that needs a sweeter rub.
Hoochie Mama – made for beef and especially briskets, is a good all around BBQ rub.
Gold Dust – all purpose Tex-Mex seasoning, can also be used to make pinto beans, tacos, chili and a good beef rub.
I’m looking forward to trying these rubs, generally I make my own rubs however won’t mind trying some authentic Texas rubs!!

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