R
RedRyderBBQ
Guest
Hey all,
I have my first competition coming up in a few months and have been experimenting with brisket. I used to do a traditional all purpose rub with paprika, brown sugar, chili powder, garlic, onion, cumin, salt, etc. but didn't like the sugar with the beef. I then tried the central texas esque salt/pepper method of brisket and I love it.
My question is then, can this simplicity of salt pepper, and some garlic powder without an injection be competitive in BBQ competitions?
I have my first competition coming up in a few months and have been experimenting with brisket. I used to do a traditional all purpose rub with paprika, brown sugar, chili powder, garlic, onion, cumin, salt, etc. but didn't like the sugar with the beef. I then tried the central texas esque salt/pepper method of brisket and I love it.
My question is then, can this simplicity of salt pepper, and some garlic powder without an injection be competitive in BBQ competitions?