Quote:
Originally Posted by MilitantSquatter
How light or heavy of a coating would you define what you applied ?
What was your ratio of salt to pepper ?
Was it more coarse grained salt & pepper or more like table grind ?
Did you foil at all ?
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people i serve brisket to regularly (lots of family, coworkers, and friends) all prefer just the salt and pepper. the rub shouldn't have anything to do with how bland your meat is.
