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Unread 01-14-2013, 07:04 PM   #21
blues_n_cues
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Join Date: 12-16-07
Location: south central,ky.
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the final pics-
it was a tad dry but I like it dry.next time I'll add 1lb of brisket hard fat or cold bacon grease per every 8 lbs.to the grind.
done over R.O.lump w/ pecan & oak-Texas style.


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