Best Seasoning Recipes for Meat  

 

Discover how to use our Wojapi Meat Rub™ to create unforgettable dishes with these proven recipes

Best Seasoning for Smoked Brisket

Best Seasoning for Smoked Brisket

Prep: 30 min    Prep: 30 min

Low and slow smoked brisket that melts in your mouth with a perfect berrysmoked bark. The Wojapi Meat Rub™ adds depth and complex flavor with just the right amount of sweetness.Shop our premium spice blends to get started.

Best Burger Seasoning Recipe

Best Burger Seasoning Recipe

Prep: 15 min    Prep: 15 min

Crispy, caramelized smash burgers with our Wojapi Meat Rub™ mixed right into the patties. The sweet berry notes balance perfectly with the savory beef for an unexpected twist on a classic. Perfect forfamily gatherings.

Best Seasoning for Filet Mignon

Best Seasoning for Filet Mignon

Prep: 10 min    Prep: 10 min

Tender steaks reverse-seared to perfection with our signature Wojapi Meat Rub™. The natural berries in our blend create a stunning crust that complements the buttery texture of filet mignon. Learn more about our Indigenous-inspired seasonings.

Smoked Wojapi Brisket

A low-and-slow classic with a deep smoke ring and sweet-berry umami bark.

Temperature & Wood
Temp: 225°F (use "Super Smoke" if supported)
Wood: Hickory + cherry blend
Target Temps
Wrap Temp: 165°F internal
Final Temp: 200–203°F (probe tender)

Instructions

  1. Prep
    Pat brisket dry. Rub generously with Wojapi Meat Rub™ on all sides. Refrigerate overnight.
  2. Smoke
    Place fat-side up directly on grates. Insert probe.
  3. Wrap
    At 165°F internal, wrap in pink butcher paper. Return to smoker.
  4. Finish
    Cook until 200–203°F internal.
  5. Rest
    Wrap in towels and rest in a cooler for 1–2 hours.
  6. Serve
    Slice against the grain. Best with roasted corn, baked beans, or frybread.
Indoor Alternative
Oven Temp: 275°F
Cook Time: 6–7 hours
Same temp milestones: 165°F wrap, 200–203°F finish

Instructions

Roast on a rack in a roasting pan. Rest 1 hour before slicing.
Follow the same prep, wrap, and resting steps as the smoker method, but cook in a 275°F oven instead.

Wojapi Smash Burgers

Crispy-edged patties with smoky berry heat and rich crust.

Cast Iron or Griddle Method
Use 80/20 ground beef (1.5 lbs = 4 patties)
Do not over-mix—form loose balls

Instructions

  1. Preheat
    Get the pan hot (450–500°F surface temp).
  2. Smash & Season
    Place beef ball, smash with metal spatula, immediately season with Wojapi Meat Rub™.
  3. Flip
    After 2–3 mins, flip once. Cook another 1–2 mins.
  4. Serve
    Great with grilled onions, arugula, or plain.
Pro Tip: No sauce needed! The rub's spice, citrus, and berry layers carry the flavor.

Wojapi Filet Mignon

Elegant and clean: tender steak crusted with black garlic, citrus, and berry heat.

Smoke Temp: 225°F
Finish Temp: 130°F (medium-rare)
Sear Temp: 450–500°F

Instructions

1. PrepRub filets with Wojapi Meat Rub™, rest at room temp 45 mins.
2. SmokeInsert probe, cook to 115°F internal.
3. SearIn hot cast iron (or direct Traeger flame), sear 1–2 min per side. Optional: baste with butter + thyme.
4. Rest & ServeLet sit 5 mins. Best with roasted asparagus or mashed sweet potatoes.
Oven Reverse-Sear Method
Roast at 250°F to 115°F internal, then sear in pan or under broiler
Use cast iron for best crust

Instructions

Follow the same prep and resting steps as the smoker method, but roast in a 250°F oven instead. Rest and slice as above.

Ready to Create Your Own Culinary Masterpiece?

Get your jar of The Original Wojapi Meat Rub™ today and start exploring new flavor possibilities in your kitchen.