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Old 07-06-2006, 01:52 PM   #15
Babbling Farker
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Join Date: 10-01-05
Location: Shokan, New York

OK, A bit slow on working with briskets...the brisket has a flat, the thin center section and comes to a point, "the point"? so it looks loke the whole thing can be twice smoked or slightly over smoked, cubed and doused in sauces. Kind of like making steak hash the day after steak and taters?? Scott

Sorry for the rudimentary questioning. It sounds so good that if I actually saw some I'd want to give it a try. Scott
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