British BBQ Society Forums

Thanks all for the replys

Whats the schwartz rub basically made up of?

I dont really want to buy yet another rub when i have pretty much every individual spice already in my cupboard

Hi all

First time post here

Did my first cook (brisket) on the new WSM last weekend which went surprising well.

This weekend i have a 5kg whole leg of pork with bone in - Any ideas for rubs/cooking times etc on the WSM would be great.

Thanks