Piobaire
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- Joined
- Dec 5, 2006
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We have created our own rub that seems to go on almost anything, I mean from pork butt to cachete, but give this thing a try. There's this thing at the U where for Homecoming they have three or four professional chefs making rounds and they'll give their opinion on your BBQ, no prizes or anything though. I've done it twice with this recipe and each time they all wanted the recipe. The cinnamon in particular was called out both times. Just go get a Costco prime (trim well) and give it a shot if you don't want to use a fancy brisket.
FWIW, I also go straight from fridge to smoker after applying the rub. It would literally take hours for it to come up to room temp sitting on the counter.
FWIW, I also go straight from fridge to smoker after applying the rub. It would literally take hours for it to come up to room temp sitting on the counter.