Jay D’s Backyard Brisket Rub is a refined version of what cooks refer to as a “Dalmatian Rub.” A perfectly proportioned mixture of salt and pepper, it’s ideal for any cut of beef. We’re talking steaks, roasts, ribs, and, obviously, brisket. It’s also all you need for a perfect steak, and it’s straight-up ESSENTIAL for Texas-style barbecue. As Jay explains, “Some of the best pitmasters in Texas, from Austin to the Rio Grande Valley, say this is the way, the truth, and the light.”
Deceptively Simple And Deliciously Perfect
Yes, you could say it’s “just” salt and pepper. But with S&P, the HOW is as important as the WHAT. Throwing together whatever salt and pepper you have in your pantry will simply not give you the delicious, reliable results that you—and your meat—deserve. The ratio of these two pantry staples could make or break your dish. Additionally, the quality and texture are crucial to success and can be hard to replicate in home kitchens. Let Jay D take care of the details so you can focus on the big picture!
Kosher salt is not only the top choice in professional kitchens. Bon Appetit, America’s Test Kitchen, and even the quality-obsessed Ina Garten all agree it’s the gold standard—especially when it comes to meat. Kosher salt’s large grains stick well and are easy to distribute (channel your inner Salt Bae). The increased spread and staying power mean more tender, flavorful meat. Additionally, the crystal size is also why it’s called “kosher” in the first place. It’s ideal for drawing the moisture and blood out of the meat. Jewish butchers strictly follow that process, known as koshering or kashering, because the Torah forbids consuming animal blood.
Size matters—especially when it comes to pepper. The coarse ground black pepper you really need can be hard to find. On grocery store shelves, you’ll only find the super-fine black pepper made for your shaker and maybe whole peppercorns you’d have to grind yourself. But like the kosher salt, your black pepper needs to have the right consistency.
The size of spices and their grinds are measured by mesh number. It references the holes in a mesh or strainer that the particles can pass through. The higher the number, the finer the grind. To illustrate the size range, ground cinnamon is usually around 300 mesh, while whole black peppercorns are about 6 mesh. Basic table pepper clocks in at around 30 mesh, whereas the coarseness ideal for meat rubs is closer to 10-15 mesh. It might seem like a small difference, but when it comes to the art and science of cooking, size simply matters.
Backyard Brisket Rub In Action
During the early weeks of Louisiana’s stay-at-home order during the coronavirus pandemic, Jay took action. Knowing that the food-obsessed Baton Rouge would be having restaurant withdrawals, Jay ran to the grill. He smoked “Backyard Briskets” and sold out every day they went on sale. Proceeds benefited the Gov’t Taco staff as well as the Banking on BR campaign supporting the Greater Baton Rouge Food Bank. And you can bet each and every one of them was coated in this Jay D’s Backyard Brisket Rub. Here are just a few of the reviews these briskets got, thanks to this not-so-secret ingredient:
“The brisket was absolutely fantastic.”
“Most tender brisket I’ve ever eaten.”
“Best brisket ever…and your barbecue sauce is amazing.”
“A must-try for all brisket fans!’
Get Your Brisket On
Now it’s your turn. Take it to your own backyard or kitchen. Add to cart, get smokin’, and let us know what you think! Hit @hugjayd up on Facebook, Instagram, and Twitter. We can’t wait to hear what you think.