I would like to experiment with different brisket rubs and see how the bark turns out for each, but I don't want to buy a whole packer for each test. Y'all think using chuck roast would be an adequate alternative test subject?
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I have done the exact thing while developing my brisket rub. I use 1/2 racks of St.Lewis ribs for pork rub.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
That should work and you could cut the chuckys in half so that you could test more rubs on fewer hunks o' meat.
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