BYURoyalsKC
Found some matches.
- Joined
- Nov 20, 2016
- Location
- Central Utah
Hello all,
I will be smoking a brisket this weekend and looking to shake things up a bit. I will be feeding my wife's family as they will all be in town for our towns little (albeit much condensed, thanks Rona!) celebration.
I have always used just Salt and Pepper, but was going to go with a store bought rub. I am going to give Bovine Bold a try.
My question is this, do I use the rub and only the rub or do I still use S&P with the addition of the rub? I am genuinely curious about this.
Thanks.
I will be smoking a brisket this weekend and looking to shake things up a bit. I will be feeding my wife's family as they will all be in town for our towns little (albeit much condensed, thanks Rona!) celebration.
I have always used just Salt and Pepper, but was going to go with a store bought rub. I am going to give Bovine Bold a try.
My question is this, do I use the rub and only the rub or do I still use S&P with the addition of the rub? I am genuinely curious about this.
Thanks.