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Message: <blockquote data-quote="jfssms" data-source="post: 2877821" data-attributes="member: 3911"><p>I dry brine rub my Q with course salt since only salt penetrates meat, on thick cuts brine for 12-24 hours, thin cuts like chops and ribs a couple hours is fine, now add whatever rub you prefer since it will cause the crust that we all like. Then cook it to perfection in your smoker and mop or spritz as you like.</p></blockquote><p></p>