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Paymaster

Sous Chef
Joined
Jun 21, 2006
Messages
610
Location
Ephesus Georgia
I am doing another cook for former co-workers. I did a brisket overnight on the Akorn, and cut it up into burnt ends. I am doing a pastrami, 6 armadillo eggs and 3 dozen ABTs today. I am also doing a Boston Butt for our Sunday meal. Here are some pics. I will post more as I go along. I used my Montreal Seasoning/Coffee concoction as a wet rub on the brisket.

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That's it. Can I move in too? PF and I can split a few meals, we're small and don't eat much and will hardly take up any space at all.

Dang, those look good!
 
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