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Re: Brisket...Smoke Flavors?


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Posted by CaroTex on September 30, 2011 at 21:21:46:

In Reply to: Brisket...Smoke Flavors? posted by Top 10 on September 29, 2011 at 12:02:18:

I always used pecan in Texas, now cherry and hickory in NC. I feel free local wood works best for me.

Bill Volpe



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