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Unread 09-21-2012, 09:35 AM   #110
somebody shut me the fark up.

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Join Date: 06-26-09
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I am pretty sure there is a difference in how he cooks his brisket and how mine come out.

If I ran a restaurant, I would also take 12 pound packers if I knew they were coming in every week as 12 pounds, and I could get cases of them all the time and the quality was consistent.
Whip It Off, Chambers!

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