Describe 'Oldschool Brisket Rub' here:
As a Teenager,I would often hang out at Cousin Homer's BBQ Place. The greatest lessons I ever got and the only preparation he made on his Briskets was Cracked Black Pepper and Kosher Salt.Fairly heavy coat of the mixture and onto an untrimmed Brisket.Place it on his smoker around 2pm and leave it in until 10am the next day-big 12# to 14# chunks.
He also bragged about a 6 ingredient sauce that was the bomb,never saw him do a batch,but tried a few times,with no good results.
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