MadMedik Posted January 22, 2021 Report Posted January 22, 2021 Hello, MadMedik here...hello to everyone. I have not posted in a few years most likely. I still read stuff and love checking in on this site. I have had "Khalan" for 6 plus years now I am wanting to do the High Temp Brisket cook again. LarryR has made some videos and put on line here in forum. i have followed his High Temp cook 3 times and it was great My question today is about the Rub for the Coffee Cardamon Rub he / we use. Has anyone ever used the recipe "without" the 1/2 cup of oil...and just used it as a dry rub only...no oil. I have used the oil every time....so I had a very moist paste. It was great. For some reason i am thinking I should use just dry ingredients....and rub on the meat. Have you tried this before? does it matter? any reason why i should us the oil and 'paste' version? May be a silly question, but would like input if you have any thank you , MadMedik 1
5698k Posted January 22, 2021 Report Posted January 22, 2021 I only do it dry, never have used the oil, it’s great!Sent from my iPad using Tapatalk
tony b Posted January 22, 2021 Report Posted January 22, 2021 I swap out the oil for a slather of CYM (classic yellow mustard).
