007bond-jb
Master Chef
- Joined
- Dec 29, 2006
- Messages
- 6,429
The rub has very little salt & pour's great, Most rubs clump up down here.
The finished briskit was falling apart. I took both 1/2's up too 195, foiled & let rest, it was a 10lb whole packer. Maybe the lack of salt in the rub made it so tender? My smoker held 275 & it took 8 hours to hit 195.
It was damm good too
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The finished briskit was falling apart. I took both 1/2's up too 195, foiled & let rest, it was a 10lb whole packer. Maybe the lack of salt in the rub made it so tender? My smoker held 275 & it took 8 hours to hit 195.
It was damm good too
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