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The Fat-Cap: One side of the brisket will be covered in the 'fat cap', the layer of fat that ardent barbecuers have many debates over.
The brisket will be heavy with fat, and the hips and tailhead of the animal will be pretty well buried in fat.
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In addition to goat, there will be brisket, pork rib and chicken categories in the main competition, and steak, salsa and beans in the jackpot contests.
Barbecue, from Texas-style brisket to Kansas City ribs, will be prepared by pitmasters from around the country at the annual Big Apple Barbecue Block Party, in Madison Square Park this weekend.
Mr. Nieporent's burgers will use a Pat LaFrieda blend of short rib, brisket and Angus beef that will be grilled, not griddled, "for the flavor the fire imparts," Mr. Nieporent said.
I know that if my mother has enough warning, there will be a brisket in the freezer, cooked and ready to serve at her shiva.
Save the Leftovers: After all your tender, loving efforts, the brisket may get eaten up so fast that you'll wonder whether there will be enough for brisket sandwiches later.
Brisket, turkey, sausage, chicken and pork will be served.
When the brisket is done, it will have a blackened exterior but will be tender enough to be pulled apart with a pair of forks.
All cooking devices will be hot, as well as the cooked brisket.
Also coming will be pastrami, corned beef and knishes from the Carnegie Deli; chopped brisket -- and hand-carved prime rib -- sandwiches from Hill Country; kosher food from Carlos & Gabby's; a gluten-free concession; and desserts from Magnolia Bakery.
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