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Unread 11-01-2008, 07:48 PM   #45
ZBQ
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Join Date: 01-17-06
Location: Chillicothe, Ohio
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Two lessons I have learned.

1.) trim your chicken the day before and foodsaver it or just put in big baggies
in the cooler...BIG time saver.....Newbies remember, no seasoning or marinating ...just trimming.

2.) Make ABSOLUTELY SURE that your ribs and brisket slices are COMPLETELY
cut through!!

Pick each rib up separately and place in the box.......

Don't ask me how I know........
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