For brisket with that signature "G-funk" flavor, lean into Sniffin Griffin’s All Purpose Bite Through BBQ Rub. Founded by “Hip Hop’s Pitmaster” Warren G, whose father, Warren Griffin, Jr., was a chef and pitmaster, Sniffin Griffin’s BBQ celebrates community and bold flavor. This rub is built on a low-salt formulation of smoked garlic, onions and a bold pepper blend — perfect for building a heavy, caramelized bark without over-salting the meat.
Because when it comes to barbecue, there’s no fakin’ the funk.
Learn more about Warren G’s collection of rubs and sauces at sniffingriffinsbbq.com.
Sniffin Griffin’s “G-funk” Brisket
Ingredients:
• Meat: 12–15 pounds of whole packer brisket (trimmed "competition style" with 1/4 inch of fat cap left on)
• Rub: 1 cup of Sniffin Griffin’s All Purpose Bite Through BBQ Rub
• Binder: Yellow mustard or olive oil to help the rub stick
• Spritz: Equal parts apple cider vinegar and water (optional, for every 2 hours of smoking)
Instructions:
1. The Prep & Seasoning
• Trim: Remove hard fat and silver skin. Shape the brisket so it's aerodynamic, helping smoke flow evenly.
• Bind: Apply a thin layer of mustard or oil across the entire surface.
• Apply Rub: Season generously. Hold the bottle about 1 foot above the meat for even distribution. Don't forget the sides!
• Rest: Let the seasoned brisket sit for at least 30 to 60 minutes, or overnight in the refrigerator, so the spices can absorb.
2. The Smoke (low and slow)
• Temperature: Preheat your smoker to 225°F–250°F using oak or hickory wood for a classic deep flavor.
• Placement: Place the brisket fat-side down to insulate the meat or fat-side up for a self-basting effect.
• Spritz: After 3 to 4 hours, spritz the edges every hour if they look dry to maintain moisture.
3. The Wrap (the stall)
• Timing: When the internal temperature hits 160°F–170°F and the bark is a dark, mahogany color, it’s time to wrap.
• Method: Wrap tightly in butcher paper for a crunchier bark or heavy-duty foil for more moisture.
4. The Finish & Rest
• Goal: Continue smoking until the internal temperature reaches 203°F–205°F. The probe should slide in as if it were piercing through room-temperature butter.
• Rest: Place the wrapped brisket in a dry cooler or an oven set to "keep warm" (around 150°F) for at least 2 hours. This crucial step allows the juices to redistribute and the meat to tenderize.
Serving:
• Slice against the grain into pencil-thick pieces.
• If you want to go full "Regulator" style, serve it with a side of Sniffin Griffin’s Keepin’ It Original BBQ Sauce for that OG flavor or We Brings Heat BBQ Sauce for a spicy kick.