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Unread 04-21-2013, 09:53 PM   #4
Ron_L
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Quote:
Originally Posted by Mark Warren View Post
I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good!
Interesting... I trimmed off most external fat except a 1/4" fat cap.

I've played with all sorts of slathers, oils, etc. and find that I get the best flavor and bark by rubbing in advance (a couple of hours) and letting the rub rehydrate on the meat directly.
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