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Just thought I ought to let you know:
Some of you may remember that I bought a whole packer a week or two ago and had the flat portion ground into hamburger meat. That didn't work out too well per my taste buds, so I'll not do it again. Ground brisket just doesn't compare, in terms of flavor, with ground chuck or sirloin. I'll use the rest of it to make chili just to get rid of it.
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