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Unread 06-09-2011, 11:42 PM   #70
On the road to being a farker
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Join Date: 08-28-09
Location: Kalamazoo, MI
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If it were easy; everyone would do it! Properly done Brisket needs to be tasted from point to flat! I have had tri tip, which is nothing more than a trimmed "Picanha" (very good by the way)". If i was after that i would go Rib eye. But to each there own!!!
UDS, MUDS, Weber 22 OTG
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