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Unread 11-22-2003, 09:00 PM   #13
BBQchef33
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Join Date: 08-11-03
Location: Long Island, NY
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Default Still goin..

well. been 13 hours.. Still goin butts at 158 briskets are at 153. Pits been pushing 260-270 all day. Seems still got 3-4 hours at least to go. These suckers are taking a LONG time. Been cookin over everything, anything i grab from the pile. White oak, red oak, mulberry, 2 cherries, hickory, maple, pear, apple. Gonna be interesting.


i gotta be on a plane at 2 tomorrow and seems Im gonna be babysitting tonight. Best part of this

BRISKET For BREAKFAST!!!!
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

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