Grant Cunningham
TVWBB Pro
I've read, in more than one discussion, that one of the "secrets" supposedly used by brisket maestros in Texas is to slather the meat with a thin coating of mustard and pickle juice, then apply the rub (the exact ingredients being open to speculation.)
But in all the discussions I've seen, no one asks what I think is an obvious question: dill pickle juice or sweet pickle juice?
What say ye?
But in all the discussions I've seen, no one asks what I think is an obvious question: dill pickle juice or sweet pickle juice?
What say ye?