Butchers Axe Bullseye

Description

Butchers Axe Bullseye is a competition-grade beef rub created by the 2019 Australian BBQ Championship winners — and it brings that winning formula straight to your backyard. Designed specifically for beef, it delivers a rich, savoury flavour profile that enhances the natural character of the meat while building a deep, smoky bark that looks as good as it tastes.

The rub is built on a balanced blend of salt, spices, caster sugar, dehydrated vegetables, and smoke powder, with citric acid and yeast extract adding savoury depth. It is designed to be generously applied before cooking, where it forms a crust that locks in moisture and creates the kind of textured, flavour-packed bark that competition judges look for.

This is the rub for brisket, steak, and beef ribs. It works on any cut, from a whole packer brisket destined for the smoker to a thick-cut rump steak headed for a screaming-hot grill. Apply it liberally, let it work, and let the results speak for themselves.

Note: may contain traces of gluten, dairy, soy, and peanuts. If you have dietary concerns, please check before ordering.

Quick Facts

• Type/Cut: Dry rub / beef seasoning
• Key features: Competition-grade, 2019 Australian BBQ Championship winning recipe, rich savoury flavour, builds a smoke bark, may contain traces of gluten, dairy, soy, and peanuts
• Best for: Brisket, steak, beef ribs, any beef cut destined for the smoker, grill, or BBQ
• Flavour/texture: Rich, savoury, and smoky with a balanced salt-sweet backbone — forms a dark, crisp bark on the meat

Why You'll Love It

• Competition-grade rub trusted by Australian BBQ champions — the same recipe that secured the 2019 Overall Grand Championships
• Designed specifically for beef — it enhances natural meat flavour rather than masking it with generic BBQ sweetness
• Builds a proper bark — that dark, textured, flavour-packed crust that turns good beef into great beef
• Balanced and versatile — works on everything from low-and-slow brisket to hot-and-fast grilled steaks
• Easy to use — apply generously, cook as normal, and let the rub do the heavy lifting

Cooking Tips

• Apply the rub generously — do not be shy. A light dusting will not build the bark or deliver the depth of flavour this rub is capable of.
• For brisket and beef ribs, apply the rub at least 30 minutes before cooking, or up to overnight in the fridge for deeper flavour penetration.
• For steaks, apply the rub just before grilling — the sugar content means it can burn if left too long over direct heat.
• Let rubbed meat come to room temperature before it hits the grill or smoker — this helps the rub adhere and promotes even cooking.
• For an extra-dark bark on brisket, spritz with apple juice or water every 45 minutes during the cook.

Serving Ideas

• Coat a whole beef brisket generously and cook low and slow over hickory or ironbark for the ultimate competition-style centrepiece.
• Season thick-cut rump or scotch fillet steaks with Bullseye and grill over charcoal for a quick, flavour-packed weeknight meal.
• Add Butchers Axe Bullseye to your next order for a competition-winning beef rub that brings championship flavour to your own backyard.