Texas BBQ Rub

05/25/2026

This Memorial Day, we’re thankful for the brave men and women who gave everything for this country. We hope everyone is spending the day with family, friends, and a little smoke in the air.

This is a roughly 14 lb Prime-grade brisket, about 9 hours into the cook and right in the middle of the stall. We’re pretty happy with the bark at this point, so it’s time to wrap it and let it ride until it’s tender.

For this one, we used TexasBBQRub Original instead of Old No. 2 Brisket Rub. We’re feeding a bunch of little kids today, so we wanted to keep it on the sweeter, more classic side while still building that good brisket bark.

However you’re cooking today, take a minute to remember what the day is really about.

Happy Memorial Day from all of us at TexasBBQRub. 🇺🇸

04/05/2026

This one has been a long time coming.

We’ve owned Brisket.com for nearly 25 years, and now we’re finally building it into what it was always meant to be. 🔥

This isn’t going to be some half-baked website with a few random recipes thrown on it.

It’s built on over 9,000 briskets cooked across 30 years; along with the techniques, temperature guides, trimming advice, recipes, wood selection, and competition BBQ knowledge that come with that kind of experience.

That takes time. And we’d rather do it right than do it fast.

If brisket is your thing, head over to Brisket.com and sign up for the newsletter.

And in the comments: what’s the one brisket topic you want us to cover first? Don't wanna post? That's fine, just email me at [email protected]

Expert brisket guides, recipes, and smoking techniques from a championship pitmaster. Coming soon.

03/30/2026

We couldn’t let Easter Sunday go by without sending one more thing your way.

Truth be told, we got to thinking about Easter ham a little late. It’s early this year, and this recipe is too good not to share.

If you’re looking for a great Easter Sunday cook, here’s one that feels like a real centerpiece meal without getting too fancy for its own good:

Easter Sunday Show-Stopper: Texas-Style Glazed Smoked Ham

It’s sweet, smoky, sticky in all the right ways, and makes a delicious holiday meal for family and friends.

Start with a fully cooked, bone-in spiral-cut ham, or a whole smoked ham you can slice yourself. A spiral-cut ham makes things easier, but a whole ham gives you a prettier presentation on the table.

Preheat your smoker to 220–225°F and use fruit wood like apple or cherry, or a light blend of hickory and oak if you want a little more depth without overpowering the glaze.

What you’ll need:
• 1 fully cooked bone-in ham, about 4 lb
• 1 cup pineapple juice
• 1 cup honey
• TexasBBQRub
• 2 oz brown sugar
• 6 oz regular Coke or Dr Pepper
• Disposable aluminum pan and foil

For this one, I like using TexasBBQRub Grand Champion.

How to cook it:
1. Make the first glaze with 1/2 cup pineapple juice, 1/2 cup honey, and 1/4 cup TexasBBQRub.
2. Set the ham in a disposable pan and brush it with that first glaze.
3. Smoke uncovered for 2 hours, basting with the pan juices every 45 minutes.
4. After 2 hours, pour 6 oz of regular Coke or Dr Pepper over the ham, cover tightly with foil, and continue smoking 1 more hour.
5. Make the final glaze with 1/2 cup pineapple juice, 1/2 cup honey, 1/4 cup TexasBBQRub, and 2 oz brown sugar.
6. Remove the foil, brush on the final glaze, and smoke uncovered another 45–60 minutes until the glaze is sticky and the internal temperature reaches 145°F.
7. Rest 10 minutes, then slice and serve.

The soda step may sound a little odd if you’ve never done it, but it adds a caramelized sweetness and helps keep the ham moist. It’s one of those little tricks that makes people think you worked harder than you did.

If you want to round the meal out, pair it with Bill’s Surprise Potatoes. That’s a crowd-pleasing side and a great fit with this ham.

Recipes like this are available on the BBQHelp app and website, and BBQHelp is great if you need help planning your Easter cook, scaling for a larger crowd, choosing wood, or figuring out timing.
You can find BBQHelp and the BBQ Assistant on our website.

Happy Easter from TexasBBQRub.

03/30/2026

We couldn’t let Easter Sunday go by without sending one more thing your way.

Truth be told, we got to thinking about Easter ham a little late. It’s early this year, and this recipe is too good not to share.

If you’re looking for a great Easter Sunday cook, here’s one that feels like a real centerpiece meal without getting too fancy for its own good:

Easter Sunday Show-Stopper: Texas-Style Glazed Smoked Ham

It’s sweet, smoky, sticky in all the right ways, and makes a delicious holiday meal for family and friends.

Start with a fully cooked, bone-in spiral-cut ham, or a whole smoked ham you can slice yourself. A spiral-cut ham makes things easier, but a whole ham gives you a prettier presentation on the table.

Preheat your smoker to 220–225°F and use fruit wood like apple or cherry, or a light blend of hickory and oak if you want a little more depth without overpowering the glaze.

What you’ll need:
• 1 fully cooked bone-in ham, about 4 lb
• 1 cup pineapple juice
• 1 cup honey
• TexasBBQRub
• 2 oz brown sugar
• 6 oz regular Coke or Dr Pepper
• Disposable aluminum pan and foil

For this one, I like using TexasBBQRub Grand Champion.

How to cook it:
1. Make the first glaze with 1/2 cup pineapple juice, 1/2 cup honey, and 1/4 cup TexasBBQRub.
2. Set the ham in a disposable pan and brush it with that first glaze.
3. Smoke uncovered for 2 hours, basting with the pan juices every 45 minutes.
4. After 2 hours, pour 6 oz of regular Coke or Dr Pepper over the ham, cover tightly with foil, and continue smoking 1 more hour.
5. Make the final glaze with 1/2 cup pineapple juice, 1/2 cup honey, 1/4 cup TexasBBQRub, and 2 oz brown sugar.
6. Remove the foil, brush on the final glaze, and smoke uncovered another 45–60 minutes until the glaze is sticky and the internal temperature reaches 145°F.
7. Rest 10 minutes, then slice and serve.

The soda step may sound a little odd if you’ve never done it, but it adds a caramelized sweetness and helps keep the ham moist. It’s one of those little tricks that makes people think you worked harder than you did.

If you want to round the meal out, pair it with Bill’s Surprise Potatoes. That’s a crowd-pleasing side and a great fit with this ham.

Recipes like this are available on the BBQHelp app and website, and BBQHelp is great if you need help planning your Easter cook, scaling for a larger crowd, choosing wood, or figuring out timing.

You can find BBQHelp and the BBQ Assistant on our website.

Happy Easter from TexasBBQRub.

03/28/2026

We wanted to send a quick update from TexasBBQRub.

We just got back from the Houston BBQ Cookoff, and we still count it as a good weekend. We served several hundred people, got a lot of great feedback, and spent time doing what we love most — cooking barbecue and sharing it with folks who appreciate it.

One of the best parts of the weekend was this photo: Blake Cannon, Bill’s son, and Barret Cannon, Blake’s son, who came in from their current home in Colorado; Bill Cannon; and Bryce Winter, Carrie’s son and Bill’s grandson.

That’s three generations around the pit, and it means a lot to us because TexasBBQRub has always been a family operation. What we make is personal. We use it ourselves, we cook with it ourselves, and we want it to be the kind of product you feel good about buying again.

Anybody who has ever stayed up all night watching a pit knows barbecue is not exactly the world’s most relaxing hobby. But somehow it gets a whole lot easier to justify when you see the smiles on people’s faces after they take that first bite.

At the Rodeo itself, we cooked 46 racks of ribs, 9 meatloafs, 30 pounds of sausage, 6 briskets,50 pounds of Bill’s Surprise Potatoes, about 40 pounds of Bill’s Cheesy Corn, a handful of pork loins, and a few dozen stuffed jalapeños. On top of that, we still had the competition meat to cook: 2 briskets, 2 racks of ribs, and 2 chickens.

If any of that sounds good, a lot of those recipes and ideas can be found by checking out BBQHelp in the BBQ Assistant section on our website.

We’ve also been putting more work into the website and just pushed another round of updates. Blake has been doing all of the development work on the site, and the goal is pretty simple: make it easier for you to find what you need, order what you want, and get back to cooking.

We’ve been at this online since 2001, and we’re grateful to still be doing it with the support of great customers like you. Even after 25 years, TexasBBQRub is still family-owned and family-operated. We still handle the work ourselves — product development, website development, order processing, shipping, and customer service.

We know you have plenty of choices out there. When you buy from TexasBBQRub, we want you to feel like you’re buying from real people who care about what goes on your food and how your cook turns out.

If you haven’t checked in lately, take a look around the site and stock up for spring cooking.

Thanks for supporting TexasBBQRub.

— Bill Cannon and family

01/25/2026

Up at 5:30am in Golden, Colorado — and it was 9°F. 🥶🔥

Blake (Bill’s son) and his family live in Golden, CO, and this morning he had the smoker fired up early to get ribs rolling for the AFC Championship. Coffee in hand, smoke rolling in the freezing air, ribs going low & slow… that’s real game day dedication.

What’s on your menu for the game? ⬇️😄

12/30/2025

We made some updates to our BBQ and grilling AI app. Now supports dictation (you can talk to it with your microphone) and some interface polishing. Hope you enjoy!

11/05/2025

If your steaks look this good, they deserve a finish that makes the beef sing. 🥩🎶
I hit these with TexasBBQRub Steak Sprinkle—our all-purpose, savory seasoning that’s right at home on ribeyes, strips, and filets (also killer on burgers, pork, and veggies). No sugar. No MSG. Just bold Texas flavor that lets the meat do the talking. 🔥

Pro tip: pat dry, season both sides generously, and let it sit 30–45 minutes before you sear or grill for an incredible crust.

👉 Get it here: https://www.texasbbqrub.com/steaksprinkle.shtml

10/23/2025

BBQHelp is your AI pit-partner that fits recipes to your ingredient foundation (aka whatever you’ve actually got).

Say you love Bill’s Meatloaf, but the original calls for 3 lbs of ground beef (8–10 servings). Too much for tonight? Just ask:

“Give me the recipe for Bill’s Meat Loaf Recipe. Scale the recipe to only use 2 pounds of ground beef.”

BBQHelp instantly re-sizes the ingredients and steps, giving you a perfect, right-sized version (about 4–5 servings)—no napkin math, no guesswork. This is the power of AI in the kitchen: smart, flexible, and tuned to your table.

Ready to cook smarter, not harder? Try BBQHelp and let dinner scale to you.

BBQHelp is available on the Apple App Store (https://apps.apple.com/us/app/bbqhelp/id6753729540) and Google Play (https://play.google.com/store/apps/details?id=com.bbqhelp.app)

10/17/2025

🔥 We just launched BBQHelp for iPhone & iPad!
Meet your pocket pitmaster powered by Bill Cannon's BBQ knowledge. Ask a question about brisket, ribs, chicken, pork—BBQHelp gives you instant temps, timing, and step-by-step guidance so you can nail your next cook.

What you’ll get:
• Smart answers for prep → cook → rest
• Target temps, stall tips, and time planning
• Suggestions and quick fixes when things go sideways
• Built by our family at TexasBBQRub ❤️

Available now, free in the U.S. & Canada.
👉 Search BBQHelp on the App Store (or use this link: [https://apps.apple.com/us/app/bbqhelp/id6753729540]).
If you try it, a quick 5-star rating + review helps us a ton!

P.S. Comment what you’re cooking this weekend. 🍖