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Saturday's BBQ, brisket, cold smoked almonds, ABT's, wings, armadillo eggs, lobster Mac and curse

BudgeezerBudgeezer Posts: 577
Put the brisket on @ 10 last night 280 dome temp, hickory and cherry. The 15 pound brisket was done in 12 hours. A work in process the brisket and burnt ends are in the cooler.
Edina, MN

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