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Written by Ed Goebig   
Friday, 17 December 2010 12:14

Beef brisket, brined overnight in the house brine, dry rubbed with the house rub, and slow smoked using Hickory and Mesquite.  Oak and Apple are added to the wood mix when available.  Servered sliced with your choice of BBQ sauce on the side. Available in 1/4 pound increments.

Last Updated on Monday, 03 January 2011 17:50
 
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