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Lime Sink Brisket...or...Beef Candy


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I wanted to put this on the football board...but Hawg said...NO FUCKING WAY.

Marinated and rubbed about 5.5 lbs of decent brisket yesterday.  Put it on the grill this morning around 7am.  Somewhere between 250-260 degrees with just the right flow of red oak/cherry smoke for at least 8 hours.  This ain't no damn Texas mesquite crap.

Hope to have a GREAT weekend.  Little Alphonze and Sweet Melissa are coming and they're bringing Oscar...our grand dog.  Lady Raine will show up to make sure everything runs on time.  I'm not sure the weather is gonna cooperate...but...it will be what it will be.




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2 hours ago, Ga96 said:

Hope you keep that same energy from the juneteenth post as the july post that im sure will be posted on the other side. The proof is in the pudding.

In my nicest voice with a big shit eating grin.... Fuck off. 

Hope in one hand and shit in the other. Let me know which one filled up. 


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