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Unread 12-06-2012, 07:42 AM   #12
is one Smokin' Farker

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Join Date: 09-11-11
Location: Baltimore, Maryland
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Does anyone know what paper Frankin uses? Is it 18" red paper?

I got 1000' of natural colored butcher paper from restaurant dept and the stuff is very thin, it rips and is a pain to work with.
"It's all about the Hill Country brisket."
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