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Interesting Brisket Spice Rub and Recipe

From seriouseats.com and Richard Blais.  Thought the spice mixture was interesting.

http://www.seriouseats.com/recipes/2013/03/richard-blaiss-brisket-with-coriander-black-p.html

The recipe says to use a 3 to 4 pound brisket, but states to use the fatty end.  I am assuming they mean the point?

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