Kloset BBQR
Executive Chef
txpgapro said:Had to buy 2 more briskets for the cook. Up to six now. Gonna have a taste test. All will get worecestershire sauce then the rub. Gonna wrap 'em over night then to the pit about 9pm Sunday night. Wrap 'em in tin around 8am Monday and pull to cool around 3pm. Slice and serve by 5pm. Here are the rubs I'm using. TexasRub, Fatz PigPowder, Wolfe Rub, Bad Bryon's Butt Rub, Gordon's Grub Rub, and my own attmept at some spices. Each brisket goes into a seperate and marked pan for comments from the guests. Also doing 40# of chicken quarters and mopping with Miguel Carlos BBQ & Mop Sauce. Looks like and all nighter. Also 3 gallons of BBQinFL baked beans, and 100 ears of corn.
You're the man Miguel! Let us know the results of your rub test. Very anxious to hear about it.