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Unread 10-12-2012, 09:13 PM   #54
Pitmaster T
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Join Date: 04-03-11
Location: Dickinson, Texas
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Quote:
Originally Posted by JD McGee View Post
Very nice! Thanks for sharing...I may have to give the butcher paper a try very soon. Gotta find some un-waxed though...not sure how the waxed will hold up to 325-350 degrees...

Shut up Donnie...
The wax is crucial because Brisket is such a lean cut.
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