Hello Fellow Q heads,
In trying to not over salt an injected brisket, I'm going to assemble my own low salt rub, to use in concert w/ Meat Church Holy Cow.
I'm looking for maximum mahogany bark. I'm thinking lots of black pepper, some garlic and onion powder, and a little paprika and brown sugar. Am I missing anything?
What's your fave barkey rub recipe?
Thanks in advance!
JD
In trying to not over salt an injected brisket, I'm going to assemble my own low salt rub, to use in concert w/ Meat Church Holy Cow.
I'm looking for maximum mahogany bark. I'm thinking lots of black pepper, some garlic and onion powder, and a little paprika and brown sugar. Am I missing anything?
What's your fave barkey rub recipe?
Thanks in advance!
JD