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I took a bite of the brisket.
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I'VE never fallen afoul of a Texas Ranger, but my first bite of the fatty brisket at Hill Country hit me like a Chuck Norris roundhouse kick to the head.
I've been coming to the Blue Ridge Barbecue Festival, home of the North Carolina BBQ Championships, for 10 years, and in that time, this may be the second best bite of brisket I've ever had.
One winner will be selected by Mark and given a bite of his prime brisket.
"That's the toughest one to do at home," Mr. LeRose said of the brisket.
There are two parts of the brisket (described in detail in my article on Texas Brisket).
Rub the spices onto all sides of the brisket.
The Flat: This is the part of the brisket that will have less fat.
Beef shank is found in front of the brisket and is the forearm of the cattle.
Cut down through the center of the brisket to cut the ribcage in half.
This is the part of the brisket that has the most fat on it.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com