Hello Gang !
I have been asked to do a Brisket for a wedding next month ( been smokin a short time BUT getting a rep for some GOOD smoked Q )
My problem is this ...................I LOVE Jeff's Rub and most people here "like it" However the Bride and her family while liking good Q do NOT like any heat or spice in it , and have eaten my Q with the rub ( usually they cut off any bark or rub on the Turkey, Chickens , or what ever its on ) So after I agreed to do a nice BIG Brisket .....I get a call asking ( nicely) to not use the rub,
I understand completely and will comply
Now pardon the pun ......... But here is the RUB !
What can I use on the Brisket to ensure GOOD flavor and not spice or heat ?
Thoughts on "Injecting " ( finally got a nice injector, thanks for all the suggestions ) been reading about beef broth into the meat ..... anyone have a good experience with this ?
Gonna get a nice BIG Brisket , and do my best ...BUT I HATE to waste it ...OR spend a Lotta time and have it be a bland hunk of meat .........( Ya know )
So .......Ya ll have taught me a lot here , showed me some great tricks and tips .............
Now I need ya to help out with some tried and true Brisket help so I don't screw up a Wedding meal with a Lotta people waitting for some tasty Q
Thanks in advance Gang I KNOW you guys will come threw for me ( again)
I will provide a Q-View of the proses as always ....... ( next month 11/12/2011 )