akoda
is one Smokin' Farker
- Joined
- Jul 22, 2013
- Location
- Old Church, Virginia
I am planning on doing my first salt and pepper only rub on a CAB brisket this weekend. Normally when I rub a brisket I put the rub on pretty heavy. How should that change? I am wondering about a lot of salt in the rub an the impact that will have on the finished product.
Thanks
Thanks