Re: Seasoning
LF hit it on the head. I will not add anything that has salt till its close to time to cook. The salt will "pull" moistire (SP?) from the meat to the surface, which does no good.<br /><br />My mix for Dry Rub:<br />1 cup brown sugar<br />1 cup paprika<br />2 tbl spoons pepper<br />2 tbl spoons garlic powder<br />2 tbl spoons onion powder<br />After this soaks on the meat over night I will apply about 1/3 cup of salt to the meat with some additional rub before cooking. Long and low, thats the best way to go.