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Beef & Brisket Rubs
The brisket rub question comes down to three variables: salt ratio, sugar content, and heat level. Get those wrong and you either have a bark that burns before the brisket finishes, a rub that is too salty by the third slice, or one so mild you cannot taste it past the smoke.
I spent years getting this right in an environment where getting it wrong meant a table sent food back. Everything here has been tested with weight-based ratios so it scales correctly — from a single brisket to a competition-size batch.