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Unread 03-17-2013, 01:20 PM   #10
somebody shut me the fark up.
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Join Date: 07-04-09
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Originally Posted by onexchef View Post
Makes a lot of since. Like I said I am a novice and didn't expect it too be perfect. This one was light years better than when I was just concerned with temps.
I'll take a falling apart brisket any day over one that eats like an old boot and dry as dust.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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