Brisket Rub and What to do

[Ben A Hillis]

Hello all,
For the Superbowl this Sunday I have a 13lb. brisket that I will be smoking. Someone also just gave me a 32oz. bottle of A1 steak sauce as well. So my question is does anyone have luck making a rub/paste with A1? I saw Kevin Taylors version but I don't want to use his yum yum seasoning or horseradish.
Would I combine rub and sauce like Chris's wet rub article?
Or would I rub with sauce then sprinkle with rub?
And do I keep rub on overnight?
I am open to any suggestions. I just want to use the A1 for something.
Thanks,
Ben

 

[Craig Castille]

I used to do a wet rub.....it was applied the night before. Later on, I started applying the wet rub maybe an hour or so before cooking it, and I don't think it made any difference at all.

I only use a dry rub now on briskets, and apply the rub when I start the wsm. Call me lazy.

 

[Steve Abrams]

Lately I have mixed equal parts of A-1 and yellow mustard and brushed it on the brisket. Then apply my rub.

As a change of pace I use chipotle flavored mustard to hold my rub on ribs.

If I use straight rub I rub the night before. If I use the mustard mixture I do it before I fire up the WSM.