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Unread 10-05-2012, 09:17 AM   #54
Stoke&Smoke
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Quote:
Originally Posted by jmoney7269 View Post
It leaves a hammy taste if left on too long from the curing process. I can see why it would be horrible if left on the whole cook
But if all you're using it for is an artificially enhanced smoke ring, what's the point?

TQ is for making cured meat. Other than corned beef or sausage, it really has no legitimate place in a brisket preparation
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