Howdy Fellow Qers,
I'am deep in Hog country and Birds run a close second. Beef isn't slow smoked too much in my neck of the woods and in my case its because of high red meat prices.
However, I scored a small (3.1 LB) brisket point on sale for cheap $$. Problem is, I don't have a 'Nice' Bovine dry rub for it.
Would anyone like to share a Home-Grown Brisket Dry Rub Recipe that might be happy with Southern Red/White Oak or Hickory?
All Suggestions are Appreciated.
I'am deep in Hog country and Birds run a close second. Beef isn't slow smoked too much in my neck of the woods and in my case its because of high red meat prices.
However, I scored a small (3.1 LB) brisket point on sale for cheap $$. Problem is, I don't have a 'Nice' Bovine dry rub for it.
Would anyone like to share a Home-Grown Brisket Dry Rub Recipe that might be happy with Southern Red/White Oak or Hickory?
All Suggestions are Appreciated.