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I have done it both ways, spread regular French's yellow mustard on prior to rub and adding dried mustard powder to the rub. I think I like the liquid mustard better, it helps the rub stick, adds some acid to the mix and helps form a crust on the brisket...
Dammit, now I want to have some brisket....curse you PPOT!!
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Rick
1984 911 coupe
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