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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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<blockquote data-quote="mark" data-source="post: 209782" data-attributes="member: 376"><p>I usually use a dry rub on brisket and ribs and let it sit for 24-36 hours, then throw it in the smoker,,mesquite,, on 225 until it falls apart.</p><p></p><p>Salmon gets a salt/sugar/seasoning brine for a day then a light hickory smoke.</p><p></p><p>The fire department makes a vinegar/oil/ garlic salt/poultry seasoning sauce that they baste their chicken halves with. Over hardwood.</p><p></p><p>So many recipes, different in each part of the country</p></blockquote><p></p>
[QUOTE="mark, post: 209782, member: 376"] I usually use a dry rub on brisket and ribs and let it sit for 24-36 hours, then throw it in the smoker,,mesquite,, on 225 until it falls apart. Salmon gets a salt/sugar/seasoning brine for a day then a light hickory smoke. The fire department makes a vinegar/oil/ garlic salt/poultry seasoning sauce that they baste their chicken halves with. Over hardwood. So many recipes, different in each part of the country [/QUOTE]
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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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