Hello from Winnipeg

[Hedlyna]

I usually do a brisket and pork butt, put the pulled pork on thin slices of the brisket.......banging butt sandwich right there.


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[sjmcdowall]

If the rub has a lot of salt in it -- I generally don't over "let it rest" .. 3-4 hours max, otherwise I've had on occasion the salt turning the beef into leather on the outside (I think it was a 48 hour sit) ... <shrug>

[Marko723]

If the rub has a lot of salt in it -- I generally don't over "let it rest" .. 3-4 hours max, otherwise I've had on occasion the salt turning the beef into leather on the outside (I think it was a 48 hour sit) ... <shrug>

1st smoke last weekend was a success.  My wife selected a Texas rub from here.   Next smoke we want to try a sweeter rub

Mark

[mikecorn.1]

That looks great. Nice smoke.


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[SouthernSmoked]

Welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!