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Unread 07-18-2013, 11:22 PM   #57
Beast Drinker
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Join Date: 08-27-09
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I Tried a 50/50 S/P rub once, WHEW... way too much salt for me. I Season a brisket with salt and pepper. Still kinda a lot but I don't like coat them real thick. Probably not 50/50 I season it about like I would a steak only maybe only a little more cause it's a bigger piece of meat, then I cook it and I taste all that beef. I'm no winning competition pitmaster and I don't Q every day of the week like some here, but all I put on my briskets is Salt and Pepper. And I like it that way. I BET, I could doit with no salt and pepper and just wood smoke and it would taste good as long as I cooked the meat correctly . Now I'm not gonna do that (not season a brisket) of course, LOL but it's the meat man... that's what it's about.

Not from Texas. Not too worried about tradition or winning the American royal some day either (never gonna even try).
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