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Old 11-06-2008, 09:49 AM   #13
Bigmista
somebody shut me the fark up.
 
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Join Date: 05-24-04
Location: Long Beach, CA
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I did a Pre-cook on some of the ribs last night. About 2.5 hours in the smoke. This morning they go into the fridge until Saturday morning.






And here is a brisket I did overnight...

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