07-13-2019, 02:51 PM
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#1057
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Scoring Winger
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Quote:
Originally Posted by Ducay
My next brisket I might try splitting the flat from the point. The last packer I did the "overlapped" part was fantastic (as the point always is), but by the time that thick part is done, the uncovered side of the flat is dry.
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Turn it into burnt ends.
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