View Single Post
Old 04-09-2013, 10:12 AM   #7
vexter1
On the road to being a farker
 
vexter1's Avatar
 
Join Date: 10-24-07
Location: St. Louis, MO
Default

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.
vexter1 is offline   Reply With Quote