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06-23-2008, 11:19 PM | #1 | |||
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Magnate
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I got hooked on slow roasted brisket while down in Texas and have tried to replicate the rub and cooking of said brisket many MANY times.
I want to cook it on the gas grille. I know it has to be slowcooked ( Low and Slow) to come out all tender and melt in your mouth so it pulls apart, but do I do it in foil or open on the grille? I want to do a dry rub and have tried a bunch of different spices and come up with a recipe that I like that includes Cumin and Cayenne and garlic and onion powder and cracked pepper all ground together. Do I add salt to that or wait and salt after? Any brisket roasters out there, come out and helllllp meeee!
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