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The brisket was a gray, dry disappointment.
The brisket was a bigger hit, especially with me and even more so with Ed, who homed in on its transcendent virtue.
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"Brisket is a temperamental product to cook with," he said.
Brisket is a low value/tough meat cut that contains a large amount of connective tissue.
I do like the pastrami butter: butter whipped with smoked beef brisket is a good idea.
Beer-brined brisket is a hearty dish that repays the time put into its prep.
Last book I loved: I'm tempted to say "The Cook's Illustrated Guide to Grilling and Barbecue" since it made my summer way better (the smoked brisket is a revelation).
Perfect guacamole ($10) precedes small places of street food (order the subtly-flavoured tacos de pollo) and lip-smacking barbecue dishes (black Angus beef brisket is a standout, $9).
The brisket is a holiday special that will go on sale at the Truth BBQ website starting on Cyber Monday (November 26) for $22 per pound with a five-pound minimum size (it is unsliced and shipped frozen).
For such a humble dish, brisket is a multicultural wonder with reference points that span the globe.
The "flat" cut of brisket is a slab of lean meat with a 1/4" or so thick fat cap on top.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com