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Old 11-14-2008, 10:01 AM   #11
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Stick with it there fella and eventually, you will be able to make a great brisket just like the pros here!
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Old 11-14-2008, 10:20 AM   #12
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Quote:
Originally Posted by Bill The Grill Guy
Looking good Larry. How about coming to the firehouse on Sunday with one of those rascles and sharing with the guys during the Skins game?
I'll be in bed at kick off.......remember the Dallas game is usually the game you and Gary come up. Maybe we can plan one before the season is over.....
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Old 11-14-2008, 12:40 PM   #13
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Briskets are getting there.....we're at the 8 hour mark and they're at 170, usually my briskets are done right at an hour per pound, but these are putzing along....no biggie. They're in foil now an should be done shortly. It is pure nasty out here today, cold, foggy and misty and it freaking smells incredible out!

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Old 11-14-2008, 01:33 PM   #14
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man they are lookin good Larry.. You da man!!!
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Old 11-14-2008, 01:56 PM   #15
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Looks great Larry. Now just give me a knife and fork!
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Old 11-14-2008, 04:20 PM   #16
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They are going to be fantastic!!!
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Old 11-14-2008, 05:14 PM   #17
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Briskets are done, sliced and in the fridge overnight. They'll be weighed and packed in the morning. From the two samples I had, I think the customers are getting their money's worth, they're damn tasty! Wish I had put another one for ME!

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Old 11-14-2008, 05:17 PM   #18
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That looks awesome as usual Larry!
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Old 11-14-2008, 05:34 PM   #19
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Wow Larry. That looks super.
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Old 11-14-2008, 06:08 PM   #20
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Stop it Larry, your killing me!
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