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Unread 02-28-2009, 11:25 AM   #146
Bob S
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Join Date: 10-24-07
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I've been following this thread and decided to do a brisket today. Picked up a 13 pound angus brisky from Restaurant Depot yesterday and gave it a three layer rub. Put it in the pit at 8 this morning. It's 12:30m now and I haven't peeked at it, but it smells farking fantastic. We'll see...
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