Burnt Ends
Traditionally, the “burnt ends” of a brisket were cut off each end because they weren't considered suitable to serve as brisket. Instead, they were given out as samples while people were waiting in line to order at BBQ joints. These flavorful, chewy, tender, bark-encrusted pieces ended up being desirable and eventually made it onto barbecue menus. To yield a lot of burnt ends, simply trim the outer 1 inch or so of the entire brisket and cut it into 1-inch cubes.
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Native Texan BBQ Rub
Our Native Texan BBQ Rub was actually created by a Texas customer who received the most votes in a competition to find the best BBQ rub to represen...
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TSM Kansas City BBQ Rub
TSM Kansas City BBQ Rub is named after Team Sweet Mama, the team who created this award-winning Kansas City dry rub, which won the pork category at...
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