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Misty Gully Brisket Rub
Brisket rub with activated charcoal, salt, sugar, and spices. Australian-made blend designed for competition-style brisket. Use on beef brisket before smoking. 0.3kg jar. Made by Misty Gully. On display at our Wetherill Park showroom.
Misty Gully Brisket Rub is an Australian-made seasoning blend formulated for beef brisket. The rub combines activated charcoal, salt, sugar, spices, and beef flavoring to create a dark bark and savory flavor profile on smoked brisket.
The activated charcoal gives the rub its distinctive black color, which creates a dark bark on brisket during smoking. The combination of salt, sugar, and spices provides the flavor foundation, while the beef flavoring enhances the natural beef taste.
Apply the rub to brisket before smoking for low-and-slow cooking. The rub is formulated for long cooking sessions at low temperatures (typically 110-135°C for 10-16 hours).
The product comes in a 300g jar for storage and application.
Misty Gully Brisket Rub is manufactured by Misty Gully, an Australian company specializing in smoking, curing, and seasoning products for home cooks and BBQ enthusiasts.
We stock Misty Gully Brisket Rub at our Wetherill Park showroom alongside our range of Misty Gully rubs, seasonings, and BBQ products.
What You Get
- 1 x Misty Gully Brisket Rub (300g jar)
- Competition-style brisket rub
- Australian-made blend with activated charcoal
Key Features
Formulated for competition-style brisket. Misty Gully Brisket Rub is designed to produce results similar to competition BBQ brisket. Competition brisket is judged on appearance, taste, and tenderness. The rub addresses the appearance and taste components.
The blend creates a dark, uniform bark (the flavorful crust that forms on brisket during smoking). The activated charcoal contributes to bark color intensity, while the salt and sugar balance creates proper bark formation during the long cook.
The flavor profile is savory and beef-forward rather than heavily spiced. This allows the natural beef flavor to remain prominent while the rub adds complexity through spices and beef flavoring.
Contains activated charcoal for dark bark. Activated charcoal is the distinctive ingredient in this rub. The charcoal provides two functions:
Color: The black charcoal creates a darker rub color, which translates to a darker bark on the finished brisket. Competition brisket often features a very dark, almost black bark. The charcoal helps achieve this appearance.
Texture: Activated charcoal contributes to bark texture by adding fine particulate matter to the rub. This creates a more complex bark surface compared to rubs without charcoal.
Activated charcoal is food-safe and flavorless. It does not impart a charcoal taste to the meat.
Salt and sugar balance for proper bark formation. The rub combines salt and sugar in proportions designed for long smoking sessions. This balance is critical for bark development:
Salt: Draws moisture to the surface initially, then helps create the tacky surface (called pellicle) that holds smoke and develops into bark.
Sugar: Caramelizes during cooking to create sweetness and contribute to bark color. Sugar also helps bind the spice mixture to the meat surface.
The salt-to-sugar ratio in this rub is formulated for smoking at 110-135°C for 10-16 hours. Higher sugar content would burn at these temperatures. Lower sugar content would not develop proper caramelization.
Includes beef flavoring for enhanced beef taste. The rub contains beef flavoring, which is a concentrated flavoring made from hydrolyzed vegetable protein, dehydrated vegetables, and flavor enhancers (MSG 621, disodium inosinate and disodium guanylate 635).
Beef flavoring enhances the natural beef taste without adding artificial flavors. The flavoring compounds amplify the savory, meaty notes in beef brisket, which is particularly useful for brisket flats (which have less fat and less natural flavor intensity than brisket points).
Australian-made with local ingredients. The rub is manufactured in Australia using available local ingredients. Australian-made production ensures consistent quality and supports local manufacturing.
Specifications
- Format - Jar
- Weight - 300g
- Dimensions - 14 x 7 x 7 cm
- Main Ingredients - Spices, salt, sugar, activated charcoal, beef flavoring
- Flavor Enhancers - MSG (621), disodium inosinate and disodium guanylate (635)
- Allergens - Contains gluten (wheat). May contain traces of soy, milk, peanuts
- Country of Origin - Australia
How to Use Misty Gully Brisket Rub
For whole packer brisket:
- Remove brisket from packaging and pat dry with paper towels
- Trim excess fat from fat cap, leaving approximately 6mm of fat
- Apply yellow mustard, olive oil, or water to brisket surface as a binder (optional but helps rub adhere)
- Apply Brisket Rub liberally to all surfaces of the brisket
- Use approximately 3-4 tablespoons per kg of brisket
- Press rub into the meat to ensure good adhesion
- Allow brisket to rest for 30 minutes at room temperature before smoking
- Smoke at 110-135°C until internal temperature reaches 95-98°C (typically 10-16 hours)
- Wrap in foil or butcher paper when internal temperature reaches 65-70°C (Texas Crutch method) or smoke unwrapped for entire cook
- Rest wrapped brisket for 30-60 minutes before slicing
For brisket flat only: Follow the same process but reduce cooking time. Brisket flats cook faster than whole packer briskets (typically 8-12 hours) due to less mass and fat content.
For beef ribs:
- Remove membrane from bone side of ribs
- Pat ribs dry
- Apply binder if desired
- Apply Brisket Rub to all surfaces
- Smoke at 120-135°C until internal temperature reaches 95°C (typically 6-8 hours)
- Rest for 15 minutes before serving
Ingredient Breakdown
Spices: The rub contains unspecified spices (likely black pepper, paprika, garlic powder, onion powder based on typical brisket rub formulations). These provide the foundational flavor complexity.
Salt: Primary seasoning ingredient that enhances beef flavor and creates proper bark development.
Sugar: Balances salt and creates caramelization during smoking for bark color and texture.
Activated charcoal: Food-safe charcoal that creates dark color in the rub and contributes to bark appearance.
Beef flavoring: Contains salt, sugar, wheat cereal (gluten), flavor enhancers (MSG 621, disodium inosinate and disodium guanylate 635), wheaten corn flour, color (150d caramel), hydrolyzed vegetable protein, dehydrated vegetables, wheat fiber, spice extract (paprika extract 160c), and rice bran oil. Enhances beef flavor.
Oregano: Herb that adds aromatic complexity to the blend.
Flavor enhancers (621, 635): MSG (621) and a combination of disodium inosinate and disodium guanylate (635) enhance savory umami flavors.
Storage and Care
Storage: Store the jar in a cool, dry location away from heat and moisture. Ensure the lid is tightly closed after each use to prevent moisture from entering the jar.
Do not store near the stove, oven, or smoker. Heat and moisture can cause the rub to clump or lose flavor.
Care: Keep the jar lid clean and free from rub residue. Wipe the exterior of the jar with a damp cloth if needed. Do not immerse the jar in water.
Shelf life: Properly stored rub maintains flavor for several months. Check the packaging for specific best-before dates.
If the rub clumps significantly or the aroma fades, the rub may have absorbed moisture or aged past peak freshness. Replace the jar if flavor or texture deteriorates.
Frequently Asked Questions
What does activated charcoal do in the rub?
Activated charcoal creates dark color in the rub, which translates to a darker bark on smoked brisket. The charcoal is food-safe and flavorless. It does not impart a charcoal taste to the meat.
Can I use this on other meats besides brisket?
Yes. While formulated for brisket, the rub also works on beef ribs, beef roasts, tri-tip, and other beef cuts. The beef flavoring makes it less suitable for pork, chicken, or fish.
How much rub should I use per brisket?
Use approximately 3-4 tablespoons per kg of brisket. A typical 5-6kg whole packer brisket requires 15-24 tablespoons (approximately 200-300g) of rub for complete coverage.
Does this contain MSG?
Yes. The rub contains MSG (621) and disodium inosinate and disodium guanylate (635) as flavor enhancers. These compounds enhance savory umami flavors in the beef.
Is this gluten-free?
No. The rub contains wheat cereal (gluten) in the beef flavoring component. The rub is not suitable for people with celiac disease or gluten sensitivity.
Can I apply this rub the night before smoking?
Yes. Applying rub 12-24 hours before smoking allows the salt to penetrate deeper into the meat (dry brining effect). Refrigerate the seasoned brisket uncovered to allow the surface to dry slightly, which improves bark formation.
Should I use a binder before applying the rub?
Binders (yellow mustard, olive oil, water) help the rub adhere to the meat surface. Binders are optional. The rub will adhere to moist meat surfaces without a binder, but binders provide more uniform coverage and prevent rub from falling off during handling.
What smoking woods work best with this rub?
Oak, hickory, and mesquite are traditional choices for Texas-style brisket. Oak provides mild smoke flavor that doesn't overpower the beef. Hickory adds more pronounced smoke flavor. Mesquite creates strong smoke flavor and is best used in moderation or blended with milder woods.
Is Brisket Rub on display at your showroom?
Yes. Misty Gully Brisket Rub is on display at our Wetherill Park showroom alongside our range of Misty Gully rubs, seasonings, and BBQ products. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.
FAQs
General
1. What makes Misty Gully Rubs different from supermarket rubs?
Most supermarket rubs are made for everyday grilling and play it pretty safe with flavour. Misty Gully is built for BBQ people, so the blends are designed to work with smoke, build a proper bark on a long cook, and actually taste like something. Once you try them side by side, it's hard to go back.
2. Are Misty Gully Rubs suitable for all types of BBQ?
Absolutely. They shine on a smoker but work just as well on a kamado, kettle, or gas grill. We use them on our Big Green Eggs here at BBQ Republic and they deliver every time, whether it's a 12 hour brisket or a quick cook of chicken thighs on a weeknight.
3. Where are Misty Gully Rubs made?
Misty Gully is proudly Australian made, which is a big part of why we stock them. You get a seriously good rub without paying a premium to import something from the US, and you're supporting a local brand that actually knows Australian BBQ culture.
4. How much rub should I use?
There's no hard rule but a good starting point is to coat your meat generously enough that you can see the rub on every surface, then pat it down so it sticks. For big cuts like brisket or pork shoulder, don't be shy with it. You can always dial it back on your next cook once you find what works for you.
5. How far in advance should I apply the rub?
It depends on the cook and your preference. Applying the rub a few hours before or even the night before gives the salt time to work into the meat and helps build a better bark. That said, if you're short on time, right before the cook still works fine and you'll get a great result either way.
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