This weekend I'll be trying my first brisket in a Masterbuilt electric smoker. Any and all tips are welcome, but what I most need is a recipe for a good SWEET dryrub to apply before smoking. I'm not sure if I'll add sauce afterward or during the smoke, or even at all. I'm open to most any ideas. As I said, it's my first attempt. Wife liked the turkey breast, but the country ribs were "too smokey" according to her.
Thanks
Steve
Thanks
Steve