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Unread 03-06-2009, 05:27 PM   #13
barbefunkoramaque
Babbling Farker
 
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Brutha I am with you on everything but not seasoning the fat cap. I love brisket fat rendering seasoned as a nice beverage.

Am I the only on that installed a spigot on the bottom of my pit so I can drain the renderings, pour them into an old Jimmy Dean sausage casing, freeze them and have a nice Brisket Rendering Sorbet?

Other than that...mmm mmm good as usual Chris

Hey? How greasy was your camera afterward?
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