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Brisket - How do you rub it?

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    #16
    Originally posted by Nish View Post
    Now this seems more like an MCB thread.

    Helpful information mixed in with inappropriate humor.
    Glad we didn't disappoint.
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      #17
      Nish if you smoked it full time it could be the issue. I do not care for poultry that has been smoked too long. Poultry flavor is relatively delicate and smoke can over power and add <bitterness> to the taste IMO.
      "When you are asked if you can do a job, tell 'em, 'Certainly I can!' Then get busy and find out how to do it." - Theodore Roosevelt

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      • Nish

        Nish

        commented
        Editing a comment
        That could very well be the problem then.

      #18
      Originally posted by Grendel View Post
      Nish if you smoked it full time it could be the issue. I do not care for poultry that has been smoked too long. Poultry flavor is relatively delicate and smoke can over power and add to the taste IMO.
      Yeah, I think you're on to something.
      Smoked turkey is great, but the skin is best discarded post cook. Chicken, you can smoke a bit, but really it needs to be grilled, albeit over smoky wood. I've never been much for the taste of chicken though, so bring on the wood spice.

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        #19
        Turkish Seasoning is my go-to for... just about everything.
        “It is no measure of health to be well adjusted to a profoundly sick society.” -Krishnamurti

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