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Unread 01-29-2013, 02:54 AM   #7
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Join Date: 11-15-08
Location: Lake View, New York
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you are hooked now...looks good...I have cooked every grade of brisket and I mean about 15,000 pounds of it and when I want a comp brisket I wet age 6 to 8 weeks...this is the only time I have seen any difference amongst the try a wet age next..
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