John Henry's brisket rub

[STLstyle]

Any reviews?  I know I've read others using their pork rubs.  Purchased some and wondering about it before I rub it on a $35 hunk of meat...

Opinions appreciated

[Saber 4]

No opinion, we liked the pork pecan rub we tried the other day on ribs, wanted a little more spice but good flavor. Let us know how it turns out

[Wildcat]

I have the Peach and Chicken. Love the chicken but do not much care for the peach.

[Tenpoint5]

Go for it The only rub I have had complaints about was the Mohave Garlic. Momma thought it had too much pepper.

[hal4uk]

Go for it...  I tasted every rub in John Henry's joint --- and went back for seconds.  Awrighten.

[beefmann]

have not  tried

[STLstyle]

Thx.  I needed a $6 purchase to qualify for free shipping via yard and pool.  Hopefully I can try out this Sunday.  I'll be using my new toy ( bbq guru pit bull fan) on a modified chargriller stick burner otherwise known as a leaky tin can that needs to be watched closer than a toddler...  :)
I'm excited to see what the guru can do with that...

[rveal23]

Haven't Tried it, but make sure you post pictures and let us know your results.

[STLstyle]

Results = very good.  This brisket rub has a great savory flavor.  I changed my brisket cook process a little this time and was very happy with the results.  I injected a beef broth, Worcestershire, bacon grease, rub combo concoction first and sat overnight. 

A added the John Herny an hour or so before I put it on the Chargriller.  I just bought a bbq guru fan / chargriller pro stick burner as a new toy.  It worked great and kept my pit at 250 steady.  Was really happy with the fan purchase.  I can now use the bbq guru on my Bradley or this unit.

Pic of the fan mounted on the pit

Holding 250 per my request

4 hours hickory then to the pan with left over injection at 1/4 inch.  One more hour uncovered and then covered for the rest of the cook.

7 hours total and flat was at 202 I pulled.  Sorry no pic.  Burnt ends back in a pan with drippings.  We then had the Fam over for dinner after a 3 hour FTC for the flat and burnt ends sat in the pan at 225 uncovered with more rub.

All turned out great!  I didn't get a money shot last night as the Fam gobbled it down...

Here is a pic of the leftovers we are eating tonight.  All in all my best brisket yet.  Thx!

[ragweed]

Looks great!  Good job.

[Saber 4]

Looks good

[rveal23]

Everything looks amazing.. Congrats!

[iceman]

Dang good looking! Great smoke ring and the meat looks moist.  :)