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Unread 04-27-2007, 06:18 PM   #28
somebody shut me the fark up.
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Originally Posted by thirdeye View Post
The last time I saw a brisket thread with this much good information was.... was...was, well it I'm sure it was right here. I think all you brisketeers have covered about everything from seasoning that chunk of chest until it goes into the cooler.
Didnt see a beginner brisket kettle thread in the Roadmap, so this just got added.

Good call 3eye

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