John Dameron (@jdsrub) 's Twitter Profile
John Dameron

@jdsrub

I Was tired of trying Rubs that weren't good or couldn't be used on more than one type of meat, so I decided to make my own. Turned out so good I bottled it!

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linkhttp://www.jdsrub.com calendar_today13-11-2013 03:39:32

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John Dameron (@jdsrub) 's Twitter Profile Photo
John Dameron
@jdsrub

5 years ago

Brisket is wrapped and back on the smoker until internal temp hits 203, then will rest in the cooler for 2-3 hours. Working on Smoked Collard Greens next.

Brisket is wrapped and back on the smoker until internal temp hits 203, then will rest in the cooler for 2-3 hours. Working on Smoked Collard Greens next.