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Unread 09-10-2013, 12:28 AM   #5
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the brine is for juice in the meat. the rub is for flavor overall. add some more of the sugar and other non-salt spices in your rub(not too much) to the rub to counteract the extra salt and you'll be fine.
Beware the wrath of a patient man. 18.5 WSM and "Buddy", my converted Budlight OT grill.
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