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Old 10-15-2008, 10:35 PM   #1
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Love the Maple syrup in my sauce! Thanks for the recipe I may have to test drive that one. Big fan of brisket.

Take care,
Bryan
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Old 10-16-2008, 09:01 AM   #2
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Pull at 185 ?
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Old 11-22-2008, 06:40 PM   #3
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It seems that we went from smoked brisket to braised brisket? I also agree.....185*...slice after only 15 minutes of resting...WTFO?
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