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Unread 04-23-2004, 02:43 PM   #6
ringo
Got Wood.
 
Join Date: 03-14-04
Location: Wyoming
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AL

Smokin a nine pound brisket as we speak. It's been soakin in brine and apple juice for two days and is about half cooked or so now. It looks great. True story on the meat only accepting smoke until about 140 degrees. Learned it from a man who has won many awards on his smoked meat he sells at his butcher shop.

Ringo
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