Quote:
Originally Posted by smokeisgood
It would be interesting to know how they use it. I assume they are slathering mustard on prior to seasoning. The pickle juice...is it a spritz, a bath, or an injection?
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He was actually nice enough to come back and answer a guy in the questions..
"Try 8 parts coarse ground pepper, 3 parts Lawry's, 3 parts kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. if it's not working for you, come down to la barbecue and i'll walk you through it. A lot of it has to do with the cooker you are using and the times and temp. I'll walk you through it"
