Obie-Cue's Big Bull's Texas Brisket Seasoning - 13oz

As a brush country Texan, I join all my Lone Star brethren in declaring beef brisket to be the "State Meat" of Texas...and better yet, Obie-Cue's Big Bull's Texas Brisket Season has taken that extra step that would lead a Texan to feel like he was eating brisket prepared with a home-made/hand-made rub. The consistency of the meat is exceptionally tender, yet it still demonstrates that "finest brisket" texture...the burned edges and corners that have the absolute best flavor of any piece of beef. I can produce...that texture and flavor so important to mesquite burners...BUT here's the real trick... I cannot perform those finest touches in LESS THAN 12-14 hours, depending on the size of the cut. And this is the hidden secret of Obie Cue's dry rub. Your meat is fantastically tender and flavorful in LESS THAN half to a third of the prep and cook time. Whatever their secret is, it's a world beater. I've used it for over a year, and haven't made my own rub mix throughout the entire time. I highly recommend Obie-Cue's dry rub. It's fast, easy to use, and imparts a fantastic flavor! Go get some...and hurry, 'cause if you don't, I'll beat you to it!

Great seasoning for steak and chicken used it for years

Very flavorful, and was used on a brisket with raves as to the flavor. I would recommend it for any meat. A great gift (stocking stuffer) for the 'chef' who appreciates new products. ADDED COMMENT since first review: My son is a chef, and yesterday he told me he is running out of this rub for his beef recipes. He claims it has the flavor and ingredients that excells all others he has tried. (however, every one to their own taste !) He wanted to get more, as he used the first jar. I couldn't remember where I bought it, but should have checked AMAZON and my past purchases. Here it is ! By comparison to other seasoned rubs and for the price, this seemed to excel in every way. I am buying more for Chef Steve !

I began using this rub after getting a recommendation from a friend. This will be the only rub that I use on my briskets from now on. Great flavor and bark, the results are amazing.

I am into BBQ and spent too much on smokers and different methods preparing food. So I'm always looking for that next layer of flavor. I found that I can enhance the flavor of beef with this seasoning. I use it most often on my burgers but always on brisket, roasts and stew beef.

Amazing taste and love all their products. I use to make my own rubs and now all I use is Obie-Cue's rubs. I'm a Texas born, good ole fashion Iowa boy now, with access to fresh butchered meat daily and amazing meat lockers. Rubs and spices are essential for the quality of meat we have access too, being an agriculture state...using a bad rub is not acceptable. These rock it!

I live in north Texas and have been using OBQ since they were in Traders Village in Grand Prairie. I’ve probably used it on 200 briskets over the years and it’s never failed me. Dry rub with this stuff and you won’t be sorry. My wife won’t eat steak without it.

I smoked a 5 pound brisket for the 4th and my wife and a guest said that it was the best that they ever had. I marinated the brisket overnight in a food saver vacuum bag. I smoked it hot and fast at 300 degrees for approximately 6 hours until I reached an internal temperature of 205 degrees. I double rapped the meat tightly in aluminum and a heavy towel, put it in a cooler and let it rest for 3 hours. I served it with au jus made from the drippings, beef stock and Obie-Cue's seasoning. My guesses required no additional seasoning and claimed that this brisket was better than what they were buying from the pro's. FYI, this was my 1st attempt at smoking a brisket and this seasoning, with help from both YouTube video's and my new Kindle Kamado, smoker and grill cookbook.