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" The uneven distribution of the fat layer inside the brisket means that some slices will have more fat than others.
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A full-flavored cut of Angus beef slow-cooked for 16 hours, a fine chewy-crunch outside, moist inside: The late Thurman Roberts of Driftwood, Texas' The Salt Lick Bar-B-Que perfected the brisket of your backyard dreams.
The brisket proved less troubling.
Brown the brisket on both sides.
4. Remove the brisket from the oven.
Cover the brisket with the rub.
Season the brisket with salt and pepper.
Sprinkle the brisket generously with salt.
I make the brisket on Passover".
The brisket was a gray, dry disappointment.
There's the brisket, for example.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com