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Old 08-16-2010, 03:00 PM   #4
Wrench_H
is One Chatty Farker
 
Join Date: 10-22-09
Location: Wilmington, NC
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King - thanks for the rub recommendation. I'll probably do a very similar variation of that.

MadCityJim - Thanks for all of the info. Mine is basically the same as yours, just a flat that if I remeber correctly weighed just over 5 lbs. I've had it in the brine for 8 days. It sounds like I might should pull it out soon. Is there any disadvantage to waiting until the weekend? Also, did you soak it after brining to remove any of the saltiness?
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Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal
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