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Old 09-09-2008, 08:38 PM   #1
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default Salt pepper and oak

Brisket, Salt, 60 mesh black pepper, your hands, post oak and 6 hours.

http://www.roadfooddigest.com/post/2...ler-Clips.aspx

Mares trims, Mueller don't.

The secrets of great barbecue are patience, diligence, timing, the ability to judge cooking temperatures and an instinct for what meat smells and feels like when it reaches the perfect level of doneness. Those secrets cannot be stolen.
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