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Unread 01-25-2009, 12:24 PM   #1
Midnight Smoke
somebody shut me the fark up.
 
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Join Date: 01-24-08
Location: Southern Arizona Desert
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Default Sunday's Brisket Smoke A Work In Progress

10 Lb'r

Marinated for 36 hours.



This Brisket was very flexible.



Trimmed this one down of most of the fat. Tried to leave enough for some good flavor and hope I did not trim to much.




Seasoned with some Sea Salt, Pepper (Red,White and Black) and some Garlic. Into the the Egg with some Pecan.

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*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
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