Bought the rub and sauce recipe tonight from smoking meat.com and couldn't wait to put it together so I broke out the 5lb full packer I have for Sunday and rubbed her down.
This rub us amazingly simple yet wonderful tasting from sampling it.
My question is should I do anything else to the brisket now or just wrap it up till Saturday night when I'm ready to smoke?
This rub us amazingly simple yet wonderful tasting from sampling it.
My question is should I do anything else to the brisket now or just wrap it up till Saturday night when I'm ready to smoke?