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FOUR DAYS AHEAD (Monday) Skim the fat off the brisket.
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But you can have the cooking benefits of fat without serving a plate of it: simply cut the fat off after the brisket has finished cooking.
I took a bite of the brisket.
Rub the seasonings on the brisket.
Rinse the brisket off with cold water.
Pearson's Texas BBQ The real deal for BBQ aficionados with its falling-off-the-bone, wood-smoked ribs and brisket.
4. Stir in the brisket ends (if you desire).
Know the subprimal cuts from the brisket.
Drain off the oil, leaving the brisket in the Dutch oven.
Stephanie Pierson wants to knock pork off its pedestal, and THE BRISKET BOOK: A Love Story With Recipes (Andrews McMeel, $29.99) even has a flirtatious heifer on the cover.
6 p.m. [Free, doors open at 5 30] The Food Film Festival kicks off with brisket (to eat) and films about barbecue at AMC Village 7 in the East Village.
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