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Unread 12-23-2004, 08:35 AM   #12
bittertruth
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I don't understand why it has to be so thin. When i make a brisket samich i use a couple of slices about 5/16 in. thick on a crusty sandwich roll. slather BBQ sauce(home made) on it and it's to die for. Most commercial slicers will slice that thick.
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