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Watched a pitmaster at a local comp spend 20 minutes trimming a brisket perfectly and then throw it on a dirty smoker
Why spend all that time on meat prep if you're not gonna clean your grates and firebox first, doesn't that just ruin the whole flavor, or am I missing something?
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the_nathan50m agoMost Upvoted
Sounds like polishing a turd to me.
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