Norway Joe wrote:I'm out of most of my SB products but still have a jar of SPG. I think maybe the Holy Cow bbq rub from Meat church may work topped with the SPG?k.a.m. wrote:Prep your brisket the morning of. I like to prep the brisket then season it and then light my fire, the time between seasoning and getting the cooker ready allows the rubs to sweat into the brisket. Not sure what rubs you will use but a medium base coat of Texas Sweet Pecan then topped with SPG is a great brisket combo.
I also like just 50/50 16 mesh coarse black pepper and Kosher salt.
Have to reorder SB but they have stopped shipping to Norway. I have a US adress that I can use and that forward to Norway but more hassle with paperwork.
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Joe, send Dan (Gator) a private message. I’m sure if there’s a way he would be happy to help you
