When you give a mesurment of a tsp of tender quick you do nor mention the mesuement of the amout of rub.
Q. to how much rub i.e., a cup?
Rating
Brisket smoke ring by: Anonymous
First, you might try to solve your no-smokering problem before resorting to using Tender Quick. The smoke ring forms during the first part of smoking, when the meat is still relatively cool. The longer the meat smokes before it actually starts cooking, the deeper the smoke ring will be. Try to maintain a smoker temp of 225-250, and add your smoke wood a little more often during the first part of smoking.
If you want to resort to using Tender Quick, it doesn't take much. Try adding about a teaspoon with your dry rub, and rub it in well. Let it sit for an hour before smoking.
