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Unread 05-25-2009, 08:11 PM   #4
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Here is how I do chuck for stews and pot pies and such. It might work for brisket. Something else to consider is grinding the brisket coarse and doing it in a pan in your cooker. Mrs ~t~ developed this method of seasoning the pork for her green chili while it's raw, then baking it without stirring it. It gives the meat a great flavor and eliminates a couple of spice dumps during the cook.


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