Big Poppa's Cash Cow Seasoning - 13oz
By Big Poppa Smokers
Built for bark.
Throw it on: Beef
Big Poppa's Cash Cow Seasoning is a beef-forward BBQ rub built for brisket first.
How to run it
From tin to bark.
- 01
Pat the meat dry, or hit it with a thin binder so the rub grabs.
- 02
Shake it on heavy. Pat it in, don't wipe it around.
- 03
Let it sweat 20 to 30 minutes until it goes tacky.
- 04
Onto the heat. Low and slow builds the bark, don't rush it.
The Details
What you're working with.
- Type
- Rub
- Flavor
- Savory & Garlic
- Heat
- Mild
- Best on
- Beef
- Maker
- Big Poppa Smokers
Big Poppa's Cash Cow Seasoning is a beef-forward BBQ rub built for brisket first. It runs beefy all the way through, with smoked sea salt, rendered beef fat, and beef stock packed right into the blend.
This is a bbq rub for brisket that leans all the way into the meat instead of hiding it under sugar. Big Poppa Smokers loaded it with real beefy building blocks, so it reads savory and peppery with a deep umami hit that doubles down on whatever cut you put it on. The smoked salt carries a low, woodsy note, and the rendered fat and stock give it a richness most dry rubs cannot touch. If you cook a lot of beef and want a seasoning that tastes like more beef, this is the shaker.
Coat the meat and let it ride low and slow so the salt works its way in and the bark sets dark. On a brisket, hit it the night before and let it sweat in the fridge. On burgers and ribeye, a solid coat right before the sear is all it needs to build a savory crust.
- Brisket and beef ribs
- Burgers and meatloaf
- Ribeye and steaks
- Chuck roast and tri tip