I am considering smoking a full packer brisket this weekend just because I haven't done anything "beef" in a while. Here's my dilemna; Jeff's Naked Rib Rub has been my "go to" recipe whenever I do spare ribs or pork shoulders. I feel that the blend of flavor and spice is perfectly suited for pork, but, for me at least, it doesn't work quite as well on beef.
I have experimented here and there, but I haven't hit one out of the park yet. I am very confident in my abilities as far as time and temps to achieve the most tender result (i.e. Buddah), so my mission, now, is to find the perfect flavor. With beef, I tend to favor a rub that has a stronger influence from herbs and garlic than what is found in most pork rubs.
So, how about it guys & gals, any ideas? Any and all suggestions will be most appreciated.
Cheers,
Brian
I have experimented here and there, but I haven't hit one out of the park yet. I am very confident in my abilities as far as time and temps to achieve the most tender result (i.e. Buddah), so my mission, now, is to find the perfect flavor. With beef, I tend to favor a rub that has a stronger influence from herbs and garlic than what is found in most pork rubs.
So, how about it guys & gals, any ideas? Any and all suggestions will be most appreciated.
Cheers,
Brian