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To: eastforker

3 Hours in still at 300 or sohttp://i159.photobucket.com/albums/t125/eastforker/texasBBQbrisket001-1.jpg Fat is cooking down and out of meat, important.http://i159.photobucket.com/albums/t125/eastforker/texasBBQbrisket002-1.jpg


51 posted on 08/07/2008 12:50:51 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Photobucket
52 posted on 08/07/2008 12:53:24 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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