Reply to "Traditional Texas brisket rub?"

truckdrivertomFEC100 Weber Summit 670 Weber One Touch Kamadojoe and LOVE it!

I don't bother with making a rub. I just sprinkle on sea salt fresh ground pepper, garlic powder and onion flakes. Lots of each. Then 14-16 hours in the FEC100 @ 210-220. It comes out perfect. The main thing I do is to NOT trim the fat off until it's done.

8/30/081:08 PM

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