Originally Posted by Bentley
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!
LOL No... I mean they want to know how I get all that flavor into the meat without injecting.... this means... you can, without an injection.
No, not as much flavor as the injection shortcut, but close. Now my dry injection does the trick though.
6 years is a long time to compete... long time. I think that's how long I competed when I quit in 1993.
I bet your brisket rub is stellar man.... a real signature taste with only two little additions. Less is definitely more at times. Damn your making me hungry with that.