{"product_id":"emus-rub-brisket-rub-110g","title":"EMUS RUB: Brisket Rub - 110g","description":"\u003ch2\u003eThe competition trophy-winner\u003c\/h2\u003e\u003cp\u003eEven the Texans tip their hats to this one. Emu's Rub Brisket and Rib is a proven competition favourite that's helped more than a few teams walk away with silverware.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e brisket and ribs, the low-and-slow heroes of any barbecue.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to use:\u003c\/strong\u003e coat your cut generously, let it sit, then smoke low and slow for a deep, savoury bark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhy cooks love it:\u003c\/strong\u003e a genuine comp-circuit performer with the trophies to back it up.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe Rub Hub curates this one for the pitmaster chasing that next trophy.\u003c\/p\u003e\n\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\/246_cheeky-brisket-end.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;\"\u003eEven the Texans tip their hats to this one, and comp teams keep sneaking it onto the trophy table. Rub a brisket, smoke it over \u003ca href=\"\/en-nz\/products\/natural-smoke-bbq-woods-ironbark-wood-chunks-100-real-ironbark-smoking-wood-1kg\"\u003eNatural Smoke Ironbark Wood Chunks\u003c\/a\u003e, and serve the slices with \u003ca href=\"\/en-nz\/products\/meat-mitch-whomp-competition-bbq-sauce-sweet-heat-kc-sauce-621ml\"\u003eMeat Mitch WHOMP! Competition BBQ Sauce\u003c\/a\u003e on the side. Works a treat on ribs too. The crispy point end? That's the smuggler's tax.\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: Backyard Comp Brisket\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTrophy energy, backyard rules.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 5kg whole packer brisket; 6–8 tbsp Emu's Rub Brisket; Butcher paper.\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\u003eTrim the fat cap to about 5mm, coat generously with the rub and rest uncovered in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C until the bark is set and the internal temp is around 70°C, usually 6–8 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in butcher paper and keep cooking to about 95°C, when a probe slides in with no resistance.\u003c\/li\u003e\n\u003cli\u003eRest in an esky for at least an hour, then slice the flat and point across the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The long rest lets the juices settle back through the meat before you slice.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"EMUS RUB","offers":[{"title":"Default Title","offer_id":44517426724906,"sku":null,"price":19.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Open-single_brisket.jpg?v=1782784130","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/emus-rub-brisket-rub-110g","provider":"THE RUB HUB","version":"1.0","type":"link"}