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Joined Date: Oct 02, 2010
"I tried the recipe and kept in brine for 5 days . I then smoked it over charcoal several hours and steamed the brisket . The outcome was a little tough but good. My brisket was very very salty. Anyone recommend more of a Schwartz tasting old fashionned spice mix ?
Born and raised in Montreal Quebec Canada . Transferred 1991 to Tennessee . Lived in Alabama ,Florida , Louisiana and now New York.