{"title":"Jimmy Brisket","description":"\u003cp\u003e\u003cstrong\u003eJimmy Brisket is the competition BBQ team of pitmaster James \"Jimmy\" Cameron from Mount Evelyn in Melbourne's outer east: Meatstock Grand Champions, Houston ribs finalists, and one of Australia's teams for the first BBQ World Cup.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the butcher's block to the comp circuit.\u003c\/strong\u003e Jimmy comes from a family of butchers and meat suppliers, so good beef was in the blood long before the smoke, and a visit to Big Boy BBQ lit the fire for American low and slow. In 2017 he got hooked watching BBQ Pitmasters, walked the grounds at Meatstock Melbourne and told his wife they'd be competing the following year. They were, and he took first place in brisket at his very first contest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the comp trail.\u003c\/strong\u003e Grand Champion at Meatstock Gippsland 2026, topping 23 teams by a single point. Ribs finalist at the Houston World's Championship Bar-B-Que Contest, 5th in 2024 and 4th in 2025. First in brisket at the Bellarine Smokeoff and the Grampians BBQ Festival in 2026, second in chicken at Meatstock Toowoomba 2026, and first in pork ribs and pork at the Low 'n' Slow Smoke Off in Gerogery in 2024. The Gippsland win punched the team's ticket to the inaugural BBQ World Cup in Las Vegas in April 2027, and Jimmy now sits on the board of the Australian Barbecue Alliance, which runs the Aussie comp circuit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReal smoke, at your event.\u003c\/strong\u003e Off the comp field, Jimmy Brisket is a mobile American BBQ caterer across Melbourne for weddings, corporate events and backyard parties, built around 15-hour smoked Texas-style brisket, Tex Mex wings and pulled pork off the trailer offsets. The team also sells whole smoked Angus briskets and runs comp masterclasses for new teams. In Jimmy's words: \"Here we cook proper American-style BBQ and show you how to do it at home.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe rub.\u003c\/strong\u003e \u003ca href=\"\/products\/jimmy-brisket-special-ops-beef-rub-280g\"\u003eSpecial Ops Beef Rub\u003c\/a\u003e is the blend Jimmy built in-house for brisket: salt, black pepper and savoury spice for rich colour and a competition-quality bark, and just as good on beef ribs, steak, burgers and lamb. Made in Australia, it sits at 1 on our Sting Gauge, all savoury with no chilli burn.\u003c\/p\u003e","products":[{"product_id":"jimmy-brisket-special-ops-beef-rub-280g","title":"JIMMY BRISKET: Special Ops Beef Rub – 280g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — cracked-pepper warmth, no chilli burn (Sting 1\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 280g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Mount Evelyn, Victoria brand. Made in Australia from 30% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim. May contain traces of gluten, milk and soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef ribs, steak, burgers and lamb\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eCompetition Bark, Backyard Ready\u003c\/h2\u003e\n\u003cp\u003eSpecial Ops is a bold, beef-forward BBQ rub from Jimmy Brisket, the Mount Evelyn competition team and Melbourne BBQ caterer led by pitmaster James \"Jimmy\" Cameron. It was built for brisket — rich colour, serious savoury punch and a proper bark — and it's the same flavour Jimmy chases when he's cooking under pressure on the comp circuit. The team won Grand Champion at Meatstock Gippsland 2026, made the Ribs final at the Houston World's Championship Bar-B-Que Contest in 2024 (5th) and 2025 (4th), and has qualified for the inaugural BBQ World Cup in Las Vegas in 2027.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt and black pepper do the heavy lifting up front, a mix of spices and a little sugar fill out the middle, and a deep savoury finish from yeast extract and vegetable protein makes beef taste beefier. It's savoury first and only lightly sweet, so it holds its own through a long smoke or a hard sear over fire.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a whole brisket generously on all sides and smoke low and slow until the bark is dark and set.\u003c\/li\u003e\n\u003cli\u003eSeason beef short ribs or plate ribs and cook until they're probe tender.\u003c\/li\u003e\n\u003cli\u003eRub a thick ribeye or rump for a reverse sear — rest 15–30 minutes first so the rub grabs on.\u003c\/li\u003e\n\u003cli\u003eMix it through mince for burgers and meatballs instead of plain salt and pepper.\u003c\/li\u003e\n\u003cli\u003eRogue move: a dusting on a lamb shoulder or leg before it goes in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA reddish-brown, medium-grind blend speckled with cracked pepper. It's salt-led, so go generous and even on big cuts like brisket and lighter on steak and burgers — and skip any extra salt.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, pepper, spices, sugar, rice flour, flavour, hydrolysed vegetable protein, flavour enhancers (621, 635), food acid (330), yeast extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of gluten, milk and soy. No gluten-free claim on the label. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/140_proud-plating-brisket-slices.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl reckons any rub from a Houston ribs finalist has earned a spot on his tray, and Special Ops is all beef, all business. Slice a brisket coated in it and set out a pot of \u003ca href=\"\/products\/the-feedlot-trailblazer-texas-style-bbq-sauce-500ml\"\u003eThe Feedlot Trailblazer Texas Style BBQ Sauce\u003c\/a\u003e for dipping, then a spoon of \u003ca href=\"\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e on the side for the point. Tip: it's salty, so don't add any more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Special Ops Smash Burgers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eComp-team seasoning, ten-minute dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g beef mince (around 20% fat); 1 tbsp Special Ops; 4 slices cheese; 4 burger buns; pickles and onion to finish.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRoll the mince into 4 balls. Get a flat plate or cast-iron pan smoking hot.\u003c\/li\u003e\n\u003cli\u003eSmash each ball flat, then shake Special Ops evenly over the top. Cook 2 minutes until a dark crust forms.\u003c\/li\u003e\n\u003cli\u003eFlip, add the cheese, cook 1 minute more and stack into toasted buns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Special Ops taste like?\u003c\/h3\u003e\n\u003cp\u003eSalty, peppery and deeply savoury with a light sweetness. It's built to give beef a rich colour and a strong bark.\u003c\/p\u003e\n\u003ch3\u003eIs Special Ops hot?\u003c\/h3\u003e\n\u003cp\u003eNot really. There's black pepper but no listed chilli, so it sits at 1 on our Sting Gauge.\u003c\/p\u003e\n\u003ch3\u003eWhat is Special Ops best on?\u003c\/h3\u003e\n\u003cp\u003eBrisket first, then beef ribs, steak, burgers, meatballs and lamb. The label says it works on chicken and pork too.\u003c\/p\u003e\n\u003ch3\u003eIs Special Ops gluten free?\u003c\/h3\u003e\n\u003cp\u003eThere's no gluten-free claim, and it may contain traces of gluten, milk and soy. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eWho makes Special Ops?\u003c\/h3\u003e\n\u003cp\u003eJimmy Brisket, a competition BBQ team and caterer from Mount Evelyn in Melbourne's outer east, led by pitmaster James \"Jimmy\" Cameron. It's made in Australia.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Special Ops taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Salty, peppery and deeply savoury with a light sweetness. It's built to give beef a rich colour and a strong bark.\"}},{\"@type\":\"Question\",\"name\":\"Is Special Ops hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not really. There's black pepper but no listed chilli, so it sits at 1 on our Sting Gauge.\"}},{\"@type\":\"Question\",\"name\":\"What is Special Ops best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Brisket first, then beef ribs, steak, burgers, meatballs and lamb. The label says it works on chicken and pork too.\"}},{\"@type\":\"Question\",\"name\":\"Is Special Ops gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There's no gluten-free claim, and it may contain traces of gluten, milk and soy. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"Who makes Special Ops?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Jimmy Brisket, a competition BBQ team and caterer from Mount Evelyn in Melbourne's outer east, led by pitmaster James \\\"Jimmy\\\" Cameron. It's made in Australia.\"}}]}\n\u003c\/script\u003e\n","brand":"JIMMY BRISKET","offers":[{"title":"Default Title","offer_id":67822469775412,"sku":"JB-RUB-SPECOPS-280G","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/jimmy-brisket-special-ops-rub-280g-front.png?v=1792851613"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/jimmy-brisket-brand-logo-square.png?v=1792851709","url":"https:\/\/www.therubhub.com.au\/collections\/jimmy-brisket.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}