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Unread 02-26-2013, 12:56 PM   #15
Smokey Al Gold
is Blowin Smoke!
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Join Date: 08-13-08
Location: San Antonio TX
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My brisket process is smoke, simmer, sou vide, microwave and finally george foreman it before serving.

Kidding. I guess I've seen crazier things before at bbq restaurants.
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
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Creator of:
"The Great Chicken Sammich Debacle of 2010"
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