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Old 08-09-2013, 05:40 AM   #5
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Join Date: 08-02-07
Location: Cozad, Nebraska

Originally Posted by Pyle's BBQ View Post
Catch the drippings from the brisket. Put it in the fridge to remove the fat. Warm and strain. Heat and reduce to a sauce consistency. Add flavors that will complement the rub you used on the brisket.
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.

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