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Unread 08-19-2013, 12:44 PM   #10
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Originally Posted by AWaters View Post
Thanks for all the replies. Sounds like I am not the only one who has tried the pre-rub and then stopped. I usually have my rub on several hours before the cook (even overnight on larger cuts). Maybe that it why it makes no difference?

Nope I don't prep until after I light the pit. There is plenty of moisture on the surface of the meat to hold the exact amount of seasoning it needs.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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