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Old 02-01-2013, 04:58 PM   #28
KCUnited KCUnited is offline
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Join Date: Nov 2007
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I would worry less about your rub and more about how you're going to keep your kettle at 225 for a pound/pound and a half an hour.

Personally, if I were doing a brisket in a kettle, which I never would, but if it were some weird challenge on some bbq show or something, I would do it at a higher heat for less time.
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