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?
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!