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Unread 04-25-2009, 11:22 AM   #1
pat
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Default Brisket question

Cooking three packers right now for a grad party this afternoon. I am curious how to give this to the guy. Should I take them over whole and slice on site or preslice and pan with some liquid? When doing whole packers do you usually seperate the point or just leave them whole for slicing purposes? THanks.
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Last edited by pat; 04-25-2009 at 11:41 AM..
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