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Reviewed Texas Brisket

Aug 21, 2011 in Food Network Community Toolbox on

Like the previous review of Steve's, we use a medium Weber and hickory chunks ( our wood preference), we do the Grand Slam about 4 times a year. Brisket, Eckridge Sausage, baby back rib slabs, and chicken. It is an all day project, but the results are well worth it. Never had a rub I cared for until this one. Thank you, PD.""

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