Brisket Rub Question
Oh wise and wonderful Brethren, let me tap your vast knowledge once more!
I'll be trying my first brisket this coming weekend if all goes well. I've been reading about the process and have a question about rubs. (no, I'm not asking for your super top secret, handed down from the third uncle on your mamma's daddy's side.) My understanding is that rubs serve primarily two functions 1) add flavor to the meat and 2) help prevent the meat from drying out.
So my question to you is... How do it do the number 2? Imparting flavor I can understand. But it seems all rubs have some form of salt and sugar which would imply drawing out the moisture more than adding.
How does a rub help prevent the meat from drying?
Many thanks for your always well informed response.