Smokes Brisket Black Rub

Beef's best mate, coffee and all

Brisket Black was built for one job: making beef taste more like beef. This coffee-infused blend drives deep, dark bark on the big cooks and turns a humble packer into the talk of the street. Don't let the name box it in — it's just as happy on a steak as it is on a 14-hour brisket.

The flavour

Rich, roasty and savoury to the core. Coconut sugar and coffee build a near-black bark, black pepper and garlic give it grip, and umami-heavy Worcestershire, mushroom and fermented soy round it into something properly meaty. Barely any heat — this is about depth, not fireworks.

How to cook with it

• Coat a brisket heavy and smoke low-and-slow for bark you can hear
• Season steaks before a screaming-hot sear
• Work it through burger mince or press onto patties
• Rub over beef ribs, short ribs and wild game before the smoker