Re: What's in your smoker?
Quote:
Originally Posted by MarkinCA
Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!
If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work
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That is the website and method I used for my first brisket. Winner!
fwiw - I didn't like the puddle when sprinkling Worcestershire so I put some in a spray bottle and it works really well. 
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