Thread: Brisket help
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Unread 03-31-2013, 11:03 PM   #7
On the road to being a farker
Join Date: 01-21-13
Location: Kansas City
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Hmm I wonder why I still have lots of fat on top. I'm defiantly cooking it long enough. Perhaps I'm not trimming it enough.
brandonh1987 is offline   Reply With Quote