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Old 02-14-2009, 09:12 PM   #18
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

Originally Posted by smoke-n-my-i's View Post
I find that after I slice brisket, it seems to get "dry" rather quickly. Keep it whole, slice as needed, and if it has to sit for a while, slice a thin slice off, toss to your tray and slice the customer the next one. Just my opinion.

This part I always do. I never serve that oxydized, dried out piece.
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

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