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Bentley's Dream Brisket

Out of stock

Bentley's Dream Brisket

Bentley's Dream Brisket

$10.95

Sale price $10.95 Regular price
Brushy Creek Steak Seasoning

Out of stock

Brushy Creek Steak Seasoning

Brushy Creek Steak Seasoning

$10.95

Sale price $10.95 Regular price
Cluck Around And Find Out

Out of stock

Cluck Around And Find Out

Cluck Around And Find Out

$10.95

Sale price $10.95 Regular price
Dig The Pig

Out of stock

Dig The Pig

Dig The Pig

$10.95

Sale price $10.95 Regular price
The Spice Master Bundle

Out of stock

The Spice Master Bundle

The Spice Master Bundle

$36.95

Sale price $36.95 Regular price $43.80

Our Story

Austin Spice House started the way the best things do — around a fire, with family. A father and son, right here in Austin, Texas, with a passion for great BBQ and a dream to share it with the world.

We're not a big corporation. We're a small family business learning the craft, perfecting our blends one cook at a time, and building something we're proud of — together.

Every jar is a piece of that story. We hope it brings as much joy to your table as it does to ours.

Austin Spice House · Est. 2025

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Texas-Style Smoked Brisket

Coat a whole packer brisket generously with Bentley's Dream Brisket rub and let it sit overnight. Smoke at 225°F over post oak until the bark sets and the internal temp hits 165°F, then wrap in butcher paper and push to 203°F. Rest at least an hour before slicing against the grain. About 12 hours · 225°F · serves 10–12.

Reverse-Seared Ribeye

Season thick-cut ribeyes on all sides with Brushy Creek Steak Seasoning and rest 30 minutes. Smoke or bake at 225°F until the center reaches 120°F, then sear hard in a screaming cast-iron skillet 60–90 seconds a side for a deep crust. Rest 5 minutes and serve. About 1 hour · 225°F then sear · serves 2–4.

Smoked Whole Chicken

Pat a whole chicken dry and rub Cluck Around And Find Out under and over the skin. Smoke at 275°F until the breast hits 160°F and the thighs 175°F, spritzing lightly if it colors fast. Rest 10 minutes for juicy, crispy-skin results. About 3–4 hours · 275°F · serves 4–6.

Pulled Pork Shoulder

Rub a bone-in pork shoulder all over with Dig The Pig and let it sit overnight. Smoke at 250°F until the bark is set and the internal temp reaches 165°F, then wrap and continue to 203°F. Rest, then pull by hand, tossing in any collected juices. About 10–14 hours · 250°F · serves 8–10.

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Products

Bentley's Dream Brisket

Bentley's Dream Brisket

$10.95

Regular price Sale price $10.95
Brushy Creek Steak Seasoning

Brushy Creek Steak Seasoning

$10.95

Regular price Sale price $10.95
Cluck Around And Find Out

Cluck Around And Find Out

$10.95

Regular price Sale price $10.95
Dig The Pig

Dig The Pig

$10.95

Regular price Sale price $10.95

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