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Unread 07-26-2013, 04:34 PM   #94
Q-Dat
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Join Date: 12-03-08
Location: Pearl River LA
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Just a few years ago I took Paul Kirk's class. I was talking with him about different regional styles. Having never had Texas BBQ I mentioned that I had heard that many great places over there only put salt and pepper on their briskets.

He looked at me and said that's almost right. Its not salt and pepper. Its pepper and salt. This would support the measure by weight philosophy.

I know Paul Kirk is not a Texan, but lets face it. He knows what's up.
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