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  1. marc luce

    Transporting the goods

    I am in the process of completing a 10 pound brisket.  It is a shade under 180 right now and I expect it (and its little brother the pork shoulder) to be done at 10 this morning.  The brisket will have been on the heat for 15 hours and the pork for 8.  Then comes the hard part.  I need to get...
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