Cocoa Butt'Er

Q: Is Cocoa Butt’er good for brisket and pork shoulder?

Yes. Cocoa Butt’er was originally created as a brisket rub for smokers , and it won a first-place brisket award in 2019. It sticks well to the meat and builds a thick bark during long cooks. The blend is also great as a butt rub seasoning for Boston butts or pork shoulders because the cocoa-coffee crust pairs really well with rendered pork fat.

Q: How do you use a coffee rub on meat?

Using a coffee rub is simple. Pat your meat dry, coat it with a thin layer of oil or mustard if you prefer, and apply the seasoning generously. For brisket or a 7-lb pork butt, about 3 ounces is usually enough. Let it sit for at least 20–30 minutes before cooking so the coffee, cocoa, salt, and spices have time to settle into the surface. It works on smokers, grills, and even in a cast-iron pan.

$9⁴⁹

Package Type

3.2 oz. Glass Jar 5 oz. Poly Bag

Organic Brisket Rub

Deep, rich, and smoky with sweet cocoa, smooth coffee, and a warm pepper kick. Think brisket bark meets a chocolate-coffee crust that melts right into the fat.

Ingredients: Sea Salt, Organic Brown Sugar, Organic Cocoa Powder, Organic Decaffeinated Coffee, Organic Cayenne, Organic Red Pepper

Click here to order sample sizes.

A Rub That Loves Low & Slow

Cocoa Butt’er is your go-to when you want a bark that tastes like you actually know what you’re doing. It’s built for those long sessions in the smoker – the kind where the meat just settles in and the flavors slowly do their thing.

It works as a brisket rub, a pork butt rub, and honestly anything you’d normally hit with your favorite bbq rubs for smoking.

Chocolate + Coffee + Smoke = Magic

The blend starts with organic cocoa and decaf coffee for a dark, rich crust. Then the salt, a touch of sweetness, and a little heat tie everything together. Once the fat renders, that slightly bitter edge softens and turns into this mellow, smoky, almost caramelized flavor.

If you’ve ever wanted a coffee rub for meat that doesn’t overpower the meat… this is it.

Built for More Than Brisket

Sure, it won first place back in 2019 for “Best Brisket Rub,” but it doesn’t stop there.

Home cooks use it as a beef rub for ribeyes, a butt rub seasoning for Boston butts, a coffee seasoning for pork shoulders, and even a smoker rub for chuck roasts or wings.

If you’re more into stovetop cooking than smoking, it still makes a killer crust on a simple pan-seared steak.

Simple Ingredients. USDA Organic. No Junk.

Everything in this blend is USDA Organic and nothing extra gets added – no fillers, no artificial stuff, no shortcuts. Just clean spices, cocoa, and coffee doing their job.

It fits perfectly with shoppers like Carolyn (our core persona), who love natural ingredients, cook at home often, and want straightforward flavor without additives.

How Much to Use

For a small brisket or a 7-lb pork butt, about 3 oz is plenty.

If you smoke often, grabbing the bigger pouch just saves you from running out halfway through a cook.

Mild Heat &
Bold Flavor

Rich, smoky finish every time

No Junk!
No Fillers!

No anti-caking chemicals, pesticides or mystery spices.

🌱 Clean Ingredients

At Flavor Seed we strive to provide you with the freshest, safest, Organic, Non-GMO herb and spice blends available.

Certified USDA Organic
Certified Kosher
Non-GMO
Gluten Free
Pesticide Free
Allergen Free

No Junk or Mystery Spices:

No fillers
No by-products
No anti-caking chemicals
No preservatives

All ingredients are Non-irradiated and steam cleaned, listed on the label, considered Allergen free and mixed with Sea Salt.

🇺🇸 Support Small Business

When you shop Flavor Seed, you’re backing a small business on a mission to bring bold, organic seasoning to your table – without the cheap fillers some of the big brands sneak in to cut cost.

A versatile, tasty rub

I grill and smoke year round, and am always looking for new spice mixes and rubs to try. I recently tried a new one to me, Flavor Seed's Smoke 'Em If You Got "Em (SEIYGE).

I found SEIYGE to be a nicely balanced herb and spice mixture, very flavorful and aromatic, with just enough kick from the cayenne and ancho chile. This is a versatile enough rub, I think it would work well on just about any protein that used to walk. It might be overpowering for fish/seafood.

For my test runs, I tried it on two meats: chicken thighs, and a pork tenderloin. For the thighs, I gave them a liberal coat of the rub and grilled. SEIYGE lent a very nice flavor to the meat. My apologies for no pics of the resulting chicken. I was really hungry that night, and ate them as soon as they came off the grill; forgot to take pics in the process.

For the tenderloin, I gave it a nice coating of the rub, and let sit in the frig to dry marinate for about thirty minutes. The color already looked great at that point. Then I smoked with cherry wood at 225 degrees Fahrenheit (Masterbuilt electric smoker) until the probe temp hit 150 degrees. Took about 2 hours. This is a new favorite. The flavors from the rub complemented the smoked meat without overpowering. I will definitely add this to the rotation.

The only negative comment I have is minor. At this point in life I prefer my rubs with no salt, and no sugar, for health reasons. For some cooks, I will add them to the rub in small proportions. Also, I use rubs for both low temp smoking, and high temp grilling. When the meat is grilled and there is sugar in the rub, the sugar burns. I'm not a fan of that taste of burnt sugar. But again that is a minor complaint, this rub shines when used in the smoker. I would be willing to pay a little more for a salt and sugar free version though.

Overall, I'd give this rub a 4.8/5 rating. Can't wait to try it on other proteins and different ways. When I run out of this bag I will very likely buy it again. Thumbs up!

Thank you John for this thorough review of our BBQ rub. I'm so happy that you like it. Another great rub (without sugar) is Divine Bovine - our organic steak seasoning. I'm sure you'll love it.

This is the best

My husband will only use the Godfather Italian Seasoning. No subdtitutes for him, being the true Italian that he is.

Sounds like the man appreciates a good organic Italian seasoning. Thank you so much for your review and this awesome picture!

Divine Bovine for the win!

I used Divine Bovine Steak seasoning on two T-Bone steaks today and then cooked them on my smoker (we love the way steaks taste when we use the smoker) and they turned out really good. We will use it again! Before and after photos below!

Nothing replaces a good smoker, I totally agree. Thank you for the pictures and your great review. So glad you appreciate a good organic steak seasoning with your meat.

Goes Great On Beef Cuts!!

I recently had the opportunity to test Flavor Seed's "Divine Bovine Steak Rub and Seasoning" and was thoroughly impressed. The seasoning's strong herbal and fresh aroma was evident from the start. To prepare, I applied a base layer of salt, pepper, garlic, and all-purpose seasoning to a 4lb chuck roast, followed by a generous coating of Divine Bovine on all sides. After allowing the meat to absorb the seasonings, I started and set my smoker at 225 degrees for two hours, then increased the temperature to 250 degrees until the roast reached an internal temperature of 180 degrees. Prior to reaching the desired temperature, I warmed beef broth in a crockpot on low. Once the roast was ready, I transferred it to the crockpot to finish cooking, then let it rest for an hour before shredding. After separating the majority of the grease and fat from the broth, I added it to the shredded beef. The flavor imparted by the seasoning was outstanding, with the herbs shining through in the meat's flavor profile. I highly recommend this seasoning for any backyard cook.

Thanks for your great feedback for our Montreal style organic steak seasoning and also for sharing how you prepare your beef cuts. I agree, every backyard cook or pitmaster should have Divine Bovine in the spice cabinet!

Powerful Flavor

Tried out the Flavor Seed on a Tri Tip last weekend. Wow. The flavor was intense. Really elevated the meat during the three hour smoke.

Thanks for giving us a try. I agree, our organic BBQ rub is perfect for smoking meat like Tri Tip. It's also my go-to blend for Boston butts.

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Frequently Asked Questions

What is Cocoa Butt’er seasoning used for?

Cocoa Butt’er is an organic chocolate-coffee rub made for low-and-slow cooking. Most people use it as a brisket rub, pork butt rub, or bbq rub for smoking, but it also works on steaks, ribs, roasts, and even vegetables. The cocoa and coffee help create a dark, flavorful crust while the spices blend into the fat as the meat cooks.

Is Cocoa Butt’er good for brisket and pork shoulder?

Yes. Cocoa Butt’er was originally created as a brisket rub for smokers, and it won a first-place brisket award in 2019. It sticks well to the meat and builds a thick bark during long cooks. The blend is also great as a butt rub seasoning for Boston butts or pork shoulders because the cocoa-coffee crust pairs really well with rendered pork fat.

How do you use a coffee rub on meat?

Using a coffee rub is simple. Pat your meat dry, coat it with a thin layer of oil or mustard if you prefer, and apply the seasoning generously. For brisket or a 7-lb pork butt, about 3 ounces is usually enough. Let it sit for at least 20–30 minutes before cooking so the coffee, cocoa, salt, and spices have time to settle into the surface. It works on smokers, grills, and even in a cast-iron pan.

What makes Cocoa Butt’er different from other bbq rubs for smoking?

Cocoa Butt’er blends USDA Organic spices with organic cocoa powder and decaffeinated coffee, giving it a deeper and richer flavor than a typical smoker rub. The slight bitterness from the coffee melts into the fat as the meat cooks, creating a balanced crust that’s sweet, savory, and smoky. There are no fillers, anti-caking agents, or artificial ingredients – just clean organic spices for a consistent bark every time.

Cocoa Butt'Er

Organic Brisket Rub

Cocoa Butt'Er