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Unread 02-27-2007, 12:11 PM   #7
backyardchef
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Not planning enough time. The very first cook I did on my char-griller was butts and brisket. Everyone was good natured about it, but we ate seriously late that night. The saving grace was that everyone enjoyed the food......Remember to plan 1.5 hours or so per pound on the big cuts and set dinner time from there.....Give yourself a big window of time.
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Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
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