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In Reply to: Good read on brisket posted by nycbbq on July 16, 2014 at 14:43:19:
Some interesting points. I'm going to try the butcher paper method.
I don't understand what would make "local wood" any better than other wood, but that's the same guy who serves brisket on spinach oil with micro greens-arranged with tweezers-which makes me want to heave.
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