Technique for discussion
In for a late one tonite. I have a whole turkey and a 13 pound brisket in the smoker. Mesquite is the wood of the day, and the rub is a new twist on an old standby.
I didn't have time to brine either one so I rubbed em both. I like Wild willies #onederful from smoke and spice, but I was out of ceyenne pepper for the recipe so I substituted powdered jalapeno....BAM!!! Talk about a kick! I will "salt" the meat occaisionally during smoking tonite...jalapeno rub over mesquite smoke...could it get any more Texas flavored?