To create a delicious smoked brisket, the quality of the dry rub is crucial, but application techniques matter too. Many pitmasters emphasize that a good dry rub is just the foundation; the real flavor comes from effectively working the rub into the brisket. Given the brisket's thick fat layer, simply sprinkling rub on it won't yield the best results. Instead, use techniques like rubbing olive oil on the meat to help the seasoning adhere better, ensuring every surface is infused with flavor for the final smoke.
A great blend of seasoning ingredients is just the first step; you need proper technique to effectively season a brisket using dry rub.
Don't be shy when working with your brisket; slap on the dry rub and really work it in for better flavor.
Drizzle olive oil onto your hand to create an adhesive layer, ensuring the dry rub sticks better to the brisket.
The more work you give the rub, the faster it will stick, making your brisket more flavorful and savory.
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