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Unread 12-23-2004, 07:23 AM   #11
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Thanks for all your help. I really appreciate it.

Originally Posted by jminion
Clod and roll is the beef of choice for my beef when vending.
What do you market that as? Can you still call it brisket? I don't think a clod sammich would cut it in Brooklyn. BBQ Brisket is exotic enough.
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