Quote Originally Posted by BrunswickDawg View Post
My dad caught his limit of redfish yesterday - I blackened them tonight with some creamy grits.
What your go-to for blackening seasonings? I do blackened rainbow trout from time to time and usually just throw a mish-mash spices and herbs in a high-rimmed dish and coat the suckers liberally. But I'd be interested to know if there's a specific blend of stuff that you like to include in yours.

Quote Originally Posted by BeastMan View Post
I did that brisket and now it’s white cans and Florida A&M.
That brisket looks amazing, dude. I do big briskets a few times a year, too, and am always amazed at how flavorful a cut it is. In fact, I'm doing one this weekend that my butcher dry aged for about a month. I super stoked.

What do you use for your rub? And what wood do you prefer using? I use the Meathead's "Big Bad Beef Rub" as a base and make a couple of small tweaks. For wood, I usually stick with all hickory, but I've had good results with pecan and mixes of either hickory or pecan with smaller amounts of fruit wood, like apple or cherry.