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Unread 03-29-2008, 03:07 PM   #5
vr6Cop
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My brisket rubs are usually wet after sitting on the meat for an hour or so.

I wonder if the vinegar will break down the tissue a little on the outside as it cooks, making it easier for the "smoke ring" to penetrate. Or for the salts to sink in.

Good luck, Big Mista, and we look forward to the delicious results!!!
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Adrian
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
Jere Baxter-Edgefield Lodge 254 F&AM
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