I’d agree that a properly seasoned and smoked brisket is the pinnacle of smoked meat.
Followed by St. Louis cut spareribs and finally bone in chicken thighs.
Gotta admit that that turkey breast up there has me jonesing for a big sammich on sourdough.
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So we cheated and we lied and we tested.
And we never failed to fail; it was the easiest thing to do.
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