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Unread 04-04-2013, 08:21 PM   #5
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I have over done it a few times. Either with a bad experimental blend or just over doing it. I find that my preferred method is a light rub before firing the pit up. Let the meat sit with the ceiling fan on, to aid in creating a pellicle. Then a second light layer over the pellicle. This lets me use the pellicle, which is a little sticky, to hold the second layer of rub on. Gets a better surface texture.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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