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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-02-2008, 06:52 PM   #31
Que'inKC
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Join Date: 12-27-07
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Quote:
Originally Posted by Plowboy View Post
Plenty of salt and plenty of pepper is a good thing in a brisket rub. If you are from Texas, then MSG also seems to be a key ingredient. At least that's the case in a lot of brisket/beef rubs I've seen.
This rub definitely had that...I just worry sometimes about loading it down too much because I don't want a bad salty taste...I made that mistake early on in my cooking career on some ribs and ever since I'm pretty care on how much rub I put on...Actually I didn't really taste that much salt on this guy.
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Old 03-02-2008, 07:26 PM   #32
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great looking brisket!
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Old 03-02-2008, 08:48 PM   #33
Que'inKC
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Thank you for all the great comments on my brisket cook..I had a lot of fun with the new BWS and trust me there will be much more to come...
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Old 03-03-2008, 05:25 AM   #34
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Quote:
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Thank you for all the great comments on my brisket cook..I had a lot of fun with the new BWS and trust me there will be much more to come...
I'm already looking forward to the next post, that brisket looks fantastic, nice bark, good rin and moist to boot.
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