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Unread 01-15-2013, 02:48 PM   #18
SmokinSlowPoke
Knows what a fatty is.
 
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My mouth just started to water, that brisket looks great! I am going to pick up a packer at RD this weekend and smoke it Sunday. Hopefully it turns out well, im curious as to how long it took to reach the probe tender point once you put it in the pan?
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