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Old 04-09-2013, 10:12 AM   #7
On the road to being a farker
vexter1's Avatar
Join Date: 10-24-07
Location: Monroe, LA

I have my pork rub being made at my co-packer as well - but it was made for mostly pork not so much for brisket. Not saying I couldn't develop one - but I haven't yet. That being said - I was curious what other rubs might be out there for use in brisket vending.

Big Ron - Good question - I tend to think of 5lbs or more as starting to look at bulk.
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