Thought I might have gotten gypped when I saw the ingredients. Then I used it…simple can be perfect. No need to church it up.
100% on point. Gotta let the meat do its thang. Thanks for the support and hope you try out the Stall Point wrap, gloves and new digital thermometer.
I slow smoked a 14lb Brisket with this Brisket Dry Rub and it turned out perfect. The trick is always how you trim it prior to a good smoke at 225 degrees. I also used the Stall Point Wrap from Fire & Flavor to punch through the stall point and get the fat to render. Delicious!!