The rub was awesome!!!! however, using it on a high heat UDS cook, the flavor was really covered so I'm going to have to do another cook during the week to really get another go at it. Got a friend who works out of town for two weeks a time who's now back in town and has asked me to cook for them on Thursday, gonna use the rub on some nice meat and rock out a couple fatties while we're at it.Those look like they turned out great!! Hope the partygoers were happy after all that. Hope that rub worked out for ya, you'll have to give me a review.for doing it all so someone else can enjoy it!!
Thanks man. Once I get my smoker project underway and return to the world of the offset firebox, I'll try a low and slow just because. I use the high heat primarily because of our work/break schedule at work when i'm cooking for the guys, helps me pump out the food in time for their lunch and it's still a good eats!!!!
Now the brisket looks pretty darn good Le. BUT I think that I'm gonna keep doing mind the same old way. You know You can teach an old Fat Dog new tricks. I do like that slicer thou.http://www.smokingmeatforums.com/forum/thread/104983/slicing-hog-zilla
