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Old 12-16-2005, 07:34 PM   #11
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I'm with my Q-Brother in crime Woodman on this one. I like to start fat down to allow the meat to set, if you will, before I put it on the grates. I don't like the grates on finished brisket. After halftime I flip for a while then put it back.
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Old 12-16-2005, 10:49 PM   #12
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Uncle Bubba have you tried the Klose rub rubbed overnight on brisket yet? Made a nice fat prime rib roast,slivered a head o garlic,Klose B rub saran wrapped 2 days ago,cooked with red oak today mmmmm$%#@#*good.
I like to sprinkle the fat side of brisket after saraning overnight in fridge,then once again just before putting fat side down in cooker,seems to me the fat side forms a crust with the extra rub applied and keeps in juices.
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Old 12-17-2005, 05:21 AM   #13
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Smoker writes >>>Jim, you are obviously not married to a heavy women.<<<

There's some "interestin" people floatin round here 8-[ 8-[ 8-[ 8-[ 8-[ 8-[
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