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Unread 07-30-2011, 03:33 AM   #31
Neil
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Quote:
Originally Posted by JS-TX View Post
That looks spectacular, nice job. I also only go for choice or better these days, it makes a big difference IMO. So tell us more, what kind of wood did you use? Rub? Lump? Briquettes?
Royal Oak lump, Kingsford blue, apple & mulberry wood. I wet the brisket with Yoshida's Gourmet Sauce, Worsteshire, and mustard. Rubbed with granulated garlic, Plowboys Bovine Gold and fresh ground black pepper.
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Unread 07-30-2011, 05:57 PM   #32
thillin
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Nice! Always glad to see you post pics Neil!
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