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Unread 09-01-2010, 01:15 PM   #1
Zombie Barbecue
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Join Date: 08-30-10
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Default Competition Brisket Turn In

HOwdy Hoo,

We're doing our first official KCBS competition brisket at york county next weekend. Anybody have any info on locating the "money meat" part of it. Trying to get down which part is best to serve and exactly where to locate it. Also..anybody turn in burnt ends along with sliced???? any info helps or websites with guidelines. Thanks. gonna be a kicker!
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