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Old 04-13-2014, 01:03 PM   #5
Bludawg
somebody shut me the fark up.
 
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Did ya ever cut room temp butter?? You know the part that is still tough well guess what that is the only place you need to be probing any brisket because it is the last spot to give it up.
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