Thread: Turning meat?
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Unread 06-18-2004, 03:10 PM   #8
racer_81
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....not to be a trouble maker.....but I will.......

The last brisket I did I hung vertically with a bacon hanger. Why?
Because I saw where Paul Kirk (Da Baron of BBQ) does his that
way. I figured if it worked for him it might work for me.

It was very good, but I also deviated from my standard rub
and did not marinade. Plus I pulled it off a little to earlier
due to "external forces" so it was quite done enough.

Those of you with vertical smokers may wish to try the
bacon hanger method.

Then again, you might not. I dunno.

Bartender - beer me!
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