Go Back
–+ servings
Homemade copycat Buc-ee's Texas Round Up brisket rub made with salt, pepper, cumin, and turmeric

Copycat Buc-ee's Texas Round Up Brisket Rub

No ratings yet
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 12 Servings

Description

This copycat Buc-ee's brisket rub recreates the Texas Round Up blend with eight pantry spices: coarse sea salt, black pepper, cumin, turmeric, garlic, onion, chili powder, and a touch of sugar. It builds a deep, peppery bark on smoked brisket and works just as well on steak, ribs, burgers, and chicken.

Ingredients 

  • ¼ cup coarse sea salt
  • ¼ cup coarse ground black pepper, 16 mesh if you can find it
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 1½ teaspoons chili powder
  • 1 teaspoon granulated sugar

Instructions

  • Measure the spices. Add the sea salt, black pepper, cumin, turmeric, granulated garlic, granulated onion, chili powder, and sugar to a small bowl.
  • Mix. Whisk until the color is even and there are no clumps of turmeric or chili powder.
  • Store. Transfer the rub to an airtight jar or a spice shaker with large holes.
  • Season the meat. Use about 1 tablespoon of rub per pound of meat. Pat it onto all sides of the brisket, including the edges, instead of rubbing it in.
  • Rest before cooking. For the best flavor, season the brisket the night before and refrigerate it uncovered. If you're short on time, let it sit for at least 30 minutes before cooking.
  • Shake before each use. The finer spices settle to the bottom of the jar, so shake or stir the rub every time you use it.

Equipment

  • Small mixing bowl
  • Whisk or fork
  • Measuring Cups and Spoons
  • Airtight jar or spice shaker with large holes

Notes

  • Salt swap: If you use fine sea salt or table salt, cut the salt to 2 tablespoons. Fine salt packs more tightly, so the same amount is much saltier.
  • Pepper matters: Coarse (16 mesh) black pepper gives you the classic Texas bark. Fine ground pepper turns pasty on the meat.
  • Binder: A thin layer of yellow mustard or oil helps the rub stick to the brisket. The mustard flavor cooks off completely.
  • Smokier flavor: Use ancho chili powder instead of regular chili powder.
  • Deeper flavor: Toast whole cumin seeds in a dry skillet, then grind them before mixing.
  • Less salty version: Reduce the salt to 3 tablespoons, or use the rub as a pepper-forward blend and salt the meat separately.
  • Other uses: Try it on ribeyes, burgers, pork ribs, pork shoulder, chicken thighs, wings, and roasted potatoes.
  • Storage: Keep in an airtight container in a cool, dark cupboard for up to 6 months.
  • About this copycat: Buc-ee's doesn't publish its ratios. This recipe is based on the public ingredient list and leaves out the anti-caking agents found in the bottled version.

Nutrition

Serving: 1ServingCalories: 20kcalCarbohydrates: 5gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2364mgPotassium: 97mgFiber: 2gSugar: 0.4gVitamin A: 107IUVitamin C: 0.2mgCalcium: 31mgIron: 1mg