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Unread 01-27-2013, 07:01 AM   #3
The_Kapn
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Lookie Here

http://www.bbq-brethren.com/forum/sh...d.php?t=121196

Nothing is set in stone.
I just did 2 briskets.
One was pretty lean and I left most of the exterior fat on it.
The other was as marbled as some Wagyu I have cooked, so I trimmed most of the exterior fat off of it.

Good Eats!!

TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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