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Old 06-28-2008, 02:38 PM   #11
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Dollar congrats on your first brisket. Looks like it went well for you. You got some good looking help there. Got 2 briskets I put on at 2 cst time.
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Old 06-28-2008, 02:56 PM   #12
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Nice job.

--John
(It's makin' me real hungry.)
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Old 06-28-2008, 04:07 PM   #13
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Quote:
Originally Posted by Tannehill Kid
Dollar congrats on your first brisket. Looks like it went well for you. You got some good looking help there. Got 2 briskets I put on at 2 cst time.
Thanks Tannhill!

I took about 1/4 of it over to my buddy, He's from Tennessee but he dont really give a damn about taste...........he just eats everything in front of him. He's "that guy" And as far as taste so far in my noob carreer i like the pulled pork better. Just my opinion. My ribs are almost done now too i gotta go check them.
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Old 06-28-2008, 05:13 PM   #14
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Rhiannons Ribs! i just set the thermometer on top of the ribs and i think it melted in to them. To bad shes not here to eat! haahahhahahahaaa




I'll save some!
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Old 06-28-2008, 05:14 PM   #15
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oops i almost forgot:


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Old 06-30-2008, 02:30 PM   #16
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That brisket and the ribs look great DB. I sure hope I can find an untrimmed packer so I can try one. Thanks for sharing.
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Old 06-30-2008, 05:26 PM   #17
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I think those there are my 2nd rack of ribs ive ever done on the WSM. I took off the membrane on the bone side. It really made a difference!

PS. Are there still thousands of smokin hott girls in Palm Springs area at spring break time? Oh how I miss the spring break crowd there back in the day!
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