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Unread 06-24-2008, 02:30 PM   #7
CajunSmoker
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My instructor mentioned the #2 pencil deal about brisket, but he said to not judge the brisket on the thickness of the slice. He said some cooks have started turning in thick slabs of brisket the last couple of seasons because it looks good in the box and it doesn't have anything to do with it being overcooked.
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