Great Northern Larder - Brisket - Dry Rub For Cow

Your beef will taste like it just came off the smoker in a Texan BBQ joint. There is a little backdrop of heat from the Spanish oak smoked paprika and the cayenne, but the main flavour profile is class black pepper, garlic, and onion. You are guaranteed an amazing bark. Add your own salt.

Sprinkle generously on brisket and cook low and slow. Also fantastic in burgers, lasagne, Bolognese, on steaks, or in tacos and fajitas. Great on lamb and in donor kebab meat.