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Unread 11-29-2013, 09:29 AM   #18
---k---
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Join Date: 09-07-10
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It isn't just the sugar in the rub. Too much rub - think shake and bake layer- can also do this. On pork butts and everything. Medium layer so you can still see the meat is the way i've learned to do it now.

I did a bird last year with just kosher salt and course pepper like Franklin does in hisbPBS his pbe video and loved it. I'll hopefully be doing another next weekend. I don't like BBQ rubs on poultry. I like traditional. Give it a shot.
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Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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