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Unread 02-23-2005, 08:10 PM   #25
jminion
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Phil
Maybe I read it wrong but I thought he was pulling it off at 8pm Sat and serving Sunday afternoon.

Wayne
Your cooking method isn't classsic brisket I'm not saying it's bad but there is a difference between reheating and holding meat in liquid for 18 hours. The texture is not the same.
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Jim
www.twoloosescrewsbbq.com
Ole Hickory EL/EDx
WSM
Primos
Klose
couple of Ranch kettles
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