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Re: Birsket


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Posted by ThatsmyQ on June 02, 2016 at 16:02:33:

In Reply to: Re: Birsket posted by Calvin on June 02, 2016 at 15:50:53:

I would put the flat under the point. Also, I like Baldin's idea of multiple layers of rub. Another alternative is to rub it down with plain yellow mustard. It helps the rub to stick and leaves no flavor after taste once cooked.


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