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Brisket Pictorial



  • Egg JujuEgg Juju Posts: 658
    I was curious about the quantity of sugar in your rub. I have cut way back on the sugar in low and slow rubs as the sugar makes the finished product very dark. Even though it isn't burnt it is off-putting to some folks. For brisket I don't use any sugar and very little for pulled pork.

    This is certainly a personal preference, but you might play around with that and see if you like the finished product.
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