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  • Love the hotlinks, ribs are probably the best in Cleveland; firm and come cleanly off the bone without falling off. The pork is right up there, but I have to say the brisket needs a bit of work. I went for the point side (the fatter of the cuts), but the whole thing wound up looking like shredded beef and the bark was more like jerky than crust, still a solid effort to be sure. I'm confident that they'll get everything honed in once the initial rush dies down. Definitely still gets my approval.
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