Just got my first smoker

[MileHighGrowler]

(04-20-2021, 01:23 PM)michaelsean Wrote: That's how I did my first three briskets (spg) but I did think the Killer Hogs added something, although I still used my own Salt and garlic as well.  I also added a thin layer of Weber smoking rub that I happened to find in my spice cabinet.  No idea where it came from or how long I had it, but I tried it on hamburgers once and liked it.  Not sure it added anything to the brisket but I thought what the hell.  

Again I can see me doing the same things as when I started smoking cigars.  Eventually you realize most everything is hype and you just back it down.  I imagine I will in time become mainly an SPG guy.

I should add I don't think there's anything wrong with using more complex rubs, whether bought or made at home.  I'm always intrigued when I hear about someone smoking a pork belly with a coffee rub, for example.  I guess I just don't smoke enough that I need to have that kind of variety.  I like to taste the meat and the smoke, and enhance it with a few flavors.  If I was smoking 3-4 times a week, I bet I'd be using more variety in rubs.  But for 2-3 times a month, I don't want to take the chance that I really don't dig that coffee flavor in my meat and it'll be a couple weeks before I have time to make it the way I like it.