I have the green light from SWMBO to do my first smoked brisket for Easter Sunday, now I need to find a dry rub and figure out any other tips to make sure it turns out good.
I have a traeger and oak pellets right now. So that will be my cook method. As I said, I am unsure of the dry rub I will use, and am very much open to suggestions.
What else should I look for? Any other tips for the smoke?
Thanks!
I have a traeger and oak pellets right now. So that will be my cook method. As I said, I am unsure of the dry rub I will use, and am very much open to suggestions.
What else should I look for? Any other tips for the smoke?
Thanks!