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Unread 11-08-2004, 03:36 PM   #6
BBQchef33
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dont think i ever had a smoke ring like that.!! wow! Looks like ya used Anna Nicholes Lipstick!

But i no gets what you mean on YOUR changing dimension? The only dimension you can control is the thickness of the slice and i slice on the thick side of pencil thin. If you plan on cutting your brisket before cooking it, I wouldn't. Leave it the natural shape of the meat. The judges here will comment, but iwhen i considered trimming the brisket to shape before cooking, a judge warned me that that can be considered 'sculpting'(sp), which is not allowed in KCBS. Also, the way these turds shrink when cooking you can wind up with a meatball for turn in.


Next time ya take a picture for us, but something in it so we can scale it.. a fork or something.... or even better, a turn in box.
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