Skip the fancy rubs, try a 24 hour dry brine instead

Everyone told me I needed 12 different spices to compete, but last month in Nashville I just used salt and pepper on a brisket for 24 hours and it beat my old rub recipe by a mile. The bark came out darker and the meat tasted beefier, not like a spice rack. Anyone else ditch the store bought rubs for just salt and pepper?

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