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Unread 06-11-2013, 09:50 PM   #15
martyleach
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We tend to season them a bit heavier but no need to go crazy. Some of the best brisket I have ever had was just salt and pepper. Heavy on the salt....
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Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

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