This may be an odd question, but does anyone use rosemary in their brisket rubs? I love rosemary, and I am wanting to customize my brisket rub a bit, instead of it just being a standard rub recipe I found online or a bottled rub from the store. I just haven't seen much in regards to people using it in their brisket rubs, so I was wondering if there was something I was missing.
I would think that dried rosemary would be the way to go if it were going in a rub. I would probably grind it as opposed to leaving it as leaves. If using it in a rub would be no good, I have also thought placing several sprigs of fresh rosemary over the brisket when I wrap.
Just curious of people thoughts and if any of you had experience using rosemary when smoking your briskets.
I would think that dried rosemary would be the way to go if it were going in a rub. I would probably grind it as opposed to leaving it as leaves. If using it in a rub would be no good, I have also thought placing several sprigs of fresh rosemary over the brisket when I wrap.
Just curious of people thoughts and if any of you had experience using rosemary when smoking your briskets.