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Unread 03-18-2013, 08:21 AM   #9
Brauma
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BE's should melt in your mouth like carmalized beefy goodness poppers. Not all points are made equally. You could've had a bad point with too much grissle.

I sprinkle a little turbanado on mine along with the sauce. Sauce should be thinned-out bold sauce. Cook down till they're done, then go a little more.

We got 1st place on our brisket last July at Que & Cruz. I'm sure it was the BE's that put it over the top.
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