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Unread 03-13-2013, 10:08 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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I don't have the answer to your question, but I do have some questions on your process.

What recipe or recipes are you using? I notice you didn't soak out any salt before applying the rub. What was in the brine? What does dry aging do?
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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