A New Competition BBQ strategy...

[talastan]

Originally Posted by KCUnited

I did a couple high heat briskets over the Summer/Fall, cooked at 325+. It was certainly convenient enough for spontaneous cookouts, and I felt the meat was tender enough, but cooking with foil killed the dry rub I would use on a low and slow. Quality of the bark was undesirable.

I'll definitely keep doing them every now and again for the convenience, I'll probably experiment with a wet rub next go around.

I'm still new to the smoking BBQ experience. What is the difference between a wet rub and a dry rub? Is it just ingredients or the process?