spg

Two questions please: 1. Under KCBS rules, are you allowed to remove the money muscle from the shoulder once it is done cooking, hold it, and then continue cooking the rest of the shoulder? 2. Does anyone have luck competing with a SPG rub on their brisket? Thanks all.

I'm about to compete in my first SCA Steak cookoff. I've tried Kosmos Texas Beef and Killer Hogs A.P. rub. Both are very different from each other, but I like both very much. But what is your favorite SPG/base layer type rub, especially for beef?