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Recent content by kalfish
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LET'S TALK BRISKET!!
I smoked 3 15#ers for a company BBQ the other day. A tremendous hit with my colleagues. I trim the fat and add the dry rub the night before. Rub is Cayenne, black pepper, salt, and paprika. I wrap in foil and put it in the fridge overnight. I use Weber Domes. Light the charcoal in one side...
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