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Unread 09-06-2006, 07:35 PM   #11
Babbling Farker
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Join Date: 02-19-06
Location: Kansas City
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We trim alot of the fat off... leave about 1/8" or so... we also put the fat side down (thanks DrBBQ for that tip) and have done ok with brisket. I have tried a naked brisket and different injections, but have found a little fat makes a difference.
Andy /Smoke on Wheels Competition BBQ -
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