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Old 08-06-2013, 07:34 PM   #145
is One Chatty Farker

Join Date: 08-23-10
Location: Austin Texas
Default Brisketry : Gonna play in Texas you gotta have S&P in tha band..

The funky dirty dalmatian from PitmasterT is my only rub and the one problem I have when I cook brisket's is theirs never enough. Weight measurements is key along with a some what low salt lemon pepper, everything you need to know to produce pedestal worthy meats is all here on the brethren. When older pitmasters say you go on feel not temp or probes like butter know that these folks aren't just blowing smoke...

Equal parts of salt, pepper, lemon pepper..

Texas Test Kitchen's are done,I'm about to grab this bull by the horns..
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