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Old 04-29-2013, 04:58 PM   #7
IamMadMan
somebody shut me the fark up.
 
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Join Date: 07-30-11
Location: Pemberton, New Jersey
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For large cuts of pork I rub 24 hours in advance and add more before going into the smoker.

For chicken, I usually brine overnight, and I apply the rub at cooking time.
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