Quote:
Originally Posted by barbefunkoramaque
That being said, the number one thing people say about this style is.... how do you get the flavor deep in the meat without injecting?
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My point exactly! Now if a brisket tasted like a rib-eye I would not need to inject it, but as we both know it does not.
After 6 years of competing, and trying every combination of rubs out there, I could not agree with you more on just salt and pepper. I do use a small amout of garlic powder and a very small amount of chile powder!