I scored a beautiful 4# brisket at Costco today. I'm making the dry rub and BBQ sauce so now I would appreciate your expertise :) EVOO or mustard before rub, should the rub be applied just prior to cooking or be allowed to "cure" for a few hours? Tips?
FYI.....recently I gave my rusted out, holey, cruddy Weber kettle the heave ho so now I'm left with my propane Weber or my infra-red Wolfe broiler (I can hear your groans). Sooooo...It is what it is so foil method or not, grill, broil, or ?, can I cook this bad boy with good if not excellent results? Humbly TIA.