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Unread 07-14-2010, 04:44 PM   #15
MattB
Got Wood.
 
Join Date: 07-11-10
Location: Houston, Texas
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I still am learning the ways of the Brisket. I consider it the holy grail because I've had so few good briskets. It's a meat that you can't cook by the numbers, as others have said. You have to have a feel for it and that takes time to learn.
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[FONT=Tahoma]~~~ Still Smokin' | WSM 22.5" | OTS 22.5" | SJS ~~~[/FONT]
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