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Best packer trim job to date. Just in time for SB 58
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15 hour smoke 13 hot hold. Ugliest packer brisket I’ve ever had (slim pickings at HEB close to game day). Huge Mohawk, thick fat cap, random gashes, lots of oxidized meat around the edges and in the fat cap where it was scalped. And in spite of all that, it tasted fantastic!

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Posted
11 months ago