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Apr 14, 2013 07:40 AM

Brisket 2nd cut

I get 3-4 whole briskets to cook for 40 people or so. Since the 1st and 2nd cuts are completely different 'styles', how to effectively cook/serve the 2nd cut. I do have 'extra' time do deal with longer cooking procedure, and can use virtually any recipe. Thanks

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