Second smoke on my UDS this weekend. First time doing a brisket and did a pork tenderloin.
I've smoked before with friends and always used mustard on the brisket and a commercial rub.
This time I wanted to simplify things a bit, so I went with Olive Oil as a pre-rub and ground my own black pepper, kosher salt and some minced garlic as the rub.
I loved the flavor, it was by far better than using my previous commercial rub but the bark was not as good as I like.
What do y'all use for pre-rub? Should I stick with mustard?
Is there any other ingredient you add to the rub as a filler to make a better rub? (not so much to change flavor but texture\appearance)
My other question is related to thermometers. I have the Maverick ET-732 wireless thermometer and love it. I don't have an instant read and think I would like one :)
Ideally I want a Thermapen but wife says no. So what cheap alternative to a Thermapen do you use?