Sydney Seasoning is Aussom’s rib-rub workhorse that also shines on brisket — savory, balanced, and built to form a dark bark over a long smoke without turning bitter. This is a backyard packer (or flat) method for cooks who want Aussom flavor without competition-day stress.
Expect 8–12+ hours depending on size and pit. Hold 250–275°F and trust the probe, not the clock. For product questions, call 1-844-4AUSSOM.
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Optional shine: Finishing Kiss
Why Sydney Seasoning on brisket
Brisket needs a rub that can ride for hours. Sydney Seasoning delivers pepper-forward savor and BBQ warmth without sugar bombs that scorch early. It is the same Aussom Shop philosophy behind 450+ BBQ awards: build bark, protect moisture, let beef stay the lead flavor.
Ingredients (1 packer or large flat)
- 10–14 lb packer brisket (or 5–7 lb flat)
- 2–3 tbsp yellow mustard or hot sauce as binder
- 1/3–1/2 cup Aussom Sydney Seasoning BBQ Rib Rub (enough for even coverage)
- Spritz: equal parts apple cider vinegar and water
- Wrap: butcher paper or foil; optional tallow or butter
- Optional: thin Finishing Kiss on burnt ends only
Steps
- Trim. Square ragged edges, leave ~1/4 inch fat cap. Binder, then coat generously with Sydney Seasoning. Rest 30–60 minutes while the pit comes up.
- Smoke. 250–275°F, fat-cap up or down per your cooker. Spritz after bark sets (usually 3–4 hours) if the surface looks dry.
- Wrap through the stall. When color is deep mahogany (often 160–170°F internal), wrap. Continue until probe-tender in the thickest part of the flat — typically 195–205°F, but feel matters more than the number.
- Rest. Hold wrapped in a towel-lined cooler 1–2 hours (longer is fine). Slice against the grain: flat and point separately.
- Burnt ends option. Cube the point, toss with a little Sydney Seasoning and a whisper of Finishing Kiss, return to the pit 20–30 minutes.
Pro tips
Do not sauce the whole brisket early — Sydney Seasoning is the crust. Serve sauce on the side (Barbie for mild, Raspberry Chipotle for sweet heat, Blue Flame for heat-seekers). Leftover slices make next-day sandwiches; a light re-dust of Sydney Seasoning in the pan wakes them up.