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Unread 04-04-2011, 07:12 PM   #185
El Ropo
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Join Date: 10-06-10
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Quote:
Originally Posted by tx8370 View Post
Here is one small bit of advice that I can offer, season with your favorite dry rub, wrap and let sit in the fridge for 2 days and then proceed. When done, it is great!

Personally, I'd only let a rubbed brisket sit for 48 hours if the rub was very lean on the salt. Of course, I'm a big fan of getting the fire going first, then prepping the meat, and throwing it on right away. Less hassle that way :0
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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