So I smoked a brisket in my mes. Problem I had was the rub will wipe off the meat like it didn't cook it on it at all. I set the smoker to 225 degrees and the meat got up to 195 degrees internal temperature. Should I've set the temp lower?
Rub wipes off
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When I put a rub on a brisket I never even use a base. The beef seems to allow the rub to cling really well (I just use salt and pepper). Are you moving the brisket around a lot on the grate? Are you mopping the brisket a lot early on before the rub turns to bark?