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1 thing I've learned is the quality and grade of meat available makes a difference.
I'm sure he's using a C.A.B for his brisket.
I also know he mentions S&P as his seasoning but rest assure he's using more than just that, and as any bbq person does, they will not reveal their secret to you...
Well, Bill, in my opinion I've made better ribs. I put too much rub on them and tried a Dijon mustard this time so it was a little different.
They were tender! I think next time I'll cook them with just a simple salt, pepper, and red pepper flake mix on them.
I was asked what I did when I cooked my brisket over the weekend by another member of the forum and I thought I would share with the thread as well
Well, I placed a rub on it and wrapped it in cling wrap and let it sit in the fridge over night.
Rub:
- 1/2 cup of Kosher or sea salt
- 1/2 cup...
I have 2 thermometers I'm looking to sell, new never used.
I was shipped the wrong ones and I don't need and extra set.
The cost $28, I'm asking $25 plus you cover cost for shipping which is about 5 bucks
Here are some of the mods I've done to my grill
I use sealant on each end of the barrel, the main cooking lid, around the smoke stack where it attaches to the brill, and where the firebox and grill connect.
when putting the firebox together I use a hi temp fabric, which I posted previously...
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