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Description
I can read that notice backside forward: Setteragic on
Some case-control studies reported an OR16 for daily smokers (PMCID: PMC3505152, PMID: 22943444)
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Smoked brisket isn't done until it reaches around 200 degrees, so that means a large portion of the time the meat's in the smoker, it's not getting any smokier
Current Population SurveyTobacco Use Supplement (CPS-TUS)
