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The ruby seeds were so pretty that the year after, when I didn't make a brisket, I piled them on top of thick Greek yogurt.
For Tim's barbecued brisket, I smoked the meat for six hours over a very low flame on top of the stove in a Camerons smoker.
The counter workers are quick and usually friendly, although once when I asked for three-quarters of a pound of brisket I got an unsmiling, have-it-our-way reply: "You can get a pound or a half-pound".
And, I would've told you that the best brisket I've had comes out of Texas, but I went recently to a place in Springfield, Missouri called the City Butcher and that's the best brisket.
Still, it does not hold as much as my Weber Smoky Mountain (large size), so if I was doing ribs for a crowd (more than 3 racks), or more than one brisket, I'd use the old fashioned smoker.
The brisket I have yet to attempt on my own!
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I particularly liked the brisket, although I couldn't attest that it was as soft and sweet as cookie dough.
(Then I ate too much brisket and I was feeling something altogether different in my stomach).
At last year's event, I was fortunate enough to taste first place ribs and brisket, and I was completely underwhelmed.
My Aunt Cathy uses this low-and-slow method on her brisket; but I can't do it.
But If you're cooking an entire brisket, which I like to do, then you need a quick carving lesson since the fibers of each cut aren't aligned.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com