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Old 07-09-2009, 07:29 AM   #9
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by Rick's Tropical Delight View Post
good stuff, wayne. how about the salt content of the rub?
As far as the smoke ring? I've heard that some salts, especially sea salts may contain higher percentages of nitrates. I don't think it helps in formation, but wetting a brisket with Wooster a few hours before smoking does make for a darker ring.

Maybe I'll try a flat doctored with Tenderquick... it does work and I have no issues using it in brines and sausage.

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