Greetings to my Smoking Brethren!
I'm cooking a brisket for a company lunch this coming Monday and I'm wondering how far ahead I should trim and rub it. I know there are varying philosophies relating to prepping and smoking meat so I'll take all the advice anyone is kind enough to offer. Thanks in advance!
God Bless!
ADJ
I'm cooking a brisket for a company lunch this coming Monday and I'm wondering how far ahead I should trim and rub it. I know there are varying philosophies relating to prepping and smoking meat so I'll take all the advice anyone is kind enough to offer. Thanks in advance!
God Bless!
ADJ