You know, I use less than I used to as well. And I’ve gone simpler, especially with brisket...I’ve simplified to a 50/50 salt and pepper rub on that and I got the best reaction from the last guests.....how long ago was that....?I've never used a binder.... and I've also started to dial back how much I use, I found that I was overpowering the meat with the rub. That's not what I'm interested in, I want to taste the meat, not just the spices on it.
You know, I use less than I used to as well. And I’ve gone simpler, especially with brisket...I’ve simplified to a 50/50 salt and pepper rub on that and I got the best reaction from the last guests.....how long ago was that....?
Yes, exactly! Sometimes less is more. I tried a bunch of exotic rubs and so on but, Texas style is working for me!Soooo, you've discovered central Texas brisket ?
Thank god I’m not the only one!Mainly because I do not want to hear about the mess I made when I am finished.