T Tom Chips TVWBB All-Star Jan 17, 2007 #21 We had a good outcome, using Worcestershire sauce and Texas BBQ rub this weekend on brisket. The bark was thin, but firm. And the taste was great.
We had a good outcome, using Worcestershire sauce and Texas BBQ rub this weekend on brisket. The bark was thin, but firm. And the taste was great.
T tjkoko TVWBB All-Star Jan 18, 2007 #22 Steve: I may have applied a thick layer of A1 - with all of its sugar serving as the source of char and bitterness.
Steve: I may have applied a thick layer of A1 - with all of its sugar serving as the source of char and bitterness.
M Mike Batsarisakis TVWBB Super Fan Jan 19, 2007 #23 I think I read this in Paul Kirk's Championship Barbecue book that one of his favorite bbq joints use to slather briskets with a mixture of mustard and a couple tablespoons or so of Worcestershire sauce before lightly seasoning with rub.
I think I read this in Paul Kirk's Championship Barbecue book that one of his favorite bbq joints use to slather briskets with a mixture of mustard and a couple tablespoons or so of Worcestershire sauce before lightly seasoning with rub.
