Issues With Your Bbq Recipes: Revision history

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22 January 2025

  • curprev 15:1215:12, 22 January 2025‎ FredDevaney50 talk contribs‎ 4,844 bytes +4,844‎ Created page with "10 hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Pitmaster Paul Kirk's dish requires a whole packer brisket, that includes both the level (the larger, leaner part) and the factor (the smaller sized, fattier part for the burned ends). The crispy, caramelized "burned" pieces of a smoked brisket are often the best part because the taste is concentrated and the texture is pleasingly crunchy. Pitmaster Matt Horn's dish..."
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