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My 25th backyard brisket finally got a clean bite, but my neighbor's comment is what stuck with me
I have been cooking packer briskets in my offset on the patio in Tulsa for two years now and number 25 last Saturday was the first one that passed the pull test without falling apart. My neighbor wandered over while I was slicing and asked if I had bought it from a real BBQ joint, which was a compliment and an insult at the same time. So what is the actual number of cooks it took you folks before your bark and smoke ring stopped looking like a science project?
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