hvyhaul
Well-Known Member
Normally for me, it's only salt and pepper, both coarse.
Last brisket I did this, a John Lewis recipe.
Yellow mustard and pickle juice 50 / 50 slather.
Rub
8 parts coarse or 16 mesh black pepper
3 parts Lowry seasoned salt
3 parts coarse salt (I use sea salt)
1 part granulated garlic
You can put it on whenever you want prior to your smoking, your call.
They also say warm beef to room temperature before cooking, I don't, I put mine on the smoker cold.
No injection, no fat added to wrap.
Just my method.
Last brisket I did this, a John Lewis recipe.
Yellow mustard and pickle juice 50 / 50 slather.
Rub
8 parts coarse or 16 mesh black pepper
3 parts Lowry seasoned salt
3 parts coarse salt (I use sea salt)
1 part granulated garlic
You can put it on whenever you want prior to your smoking, your call.
They also say warm beef to room temperature before cooking, I don't, I put mine on the smoker cold.
No injection, no fat added to wrap.
Just my method.