THE BBQ BRETHREN FORUMS

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Only things that stood out to me:

Chicken: Could be the pic but looks like it needs some color. If I took a raw thigh and dipped it in the sauce it wouldn't look much different. Maybe some grill marks or something.

Ribs look great. Maybe a thicker bed of greens?

Pork: Possibly have some separation between the different cuts? Not a lot but enough to distinguish the pulled from the chunked from the sliced.

Brisket: Perhaps line the burnt ends up and fan the slices a little more.

I like all of these boxes. The stuff I mentioned is very minor.
 
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