Beef

Beef rubs, seasonings and sauces built for brisket, steak and low-and-slow smoking, with the deep, peppery bark beef is made for. The style traces back to the barbecue joints of Central Texas, where German and Czech butcher-smokehouses in towns like Lockhart turned simple salt-and-pepper beef into an art over post-oak smoke. Rub it into brisket, short ribs or a good steak, then grill hot or smoke low and slow for rich, beefy, bark-forward flavour.