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Unread 07-28-2013, 10:10 PM   #6
bassandbeer
Knows what a fatty is.

 
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I am buying the meats, so I will have them ahead of time. Already planning on getting extras for contingencies. I am not going to pre-season our ribs. We're very happy with the way they currently come out, and don't want to mess with it this close to the comp.

We're not the best on brisket, but I'm thinking that I will marinate/inject that ahead of time. Smaller packers are a must for this one. Never heard of an amateur comp doing brisket, but that's what they want. I'll let you know how it goes. Thanks again for the tips.
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