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Old 03-13-2013, 10:42 AM   #3
halfasian
On the road to being a farker
 
Join Date: 11-22-10
Location: Phoenix, AZ
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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?
I think he is starting with a plain ole brisket. Not one that is already corned. So instead of taking salt out, he needs to get some salt in, thus the use of the brine.
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Last edited by halfasian; 03-13-2013 at 10:44 AM.. Reason: Fix quote mark up
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