10 Bbq Recipes That Will Stone The Coming Year: Revision history

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8 February 2025

  • curprev 01:4201:42, 8 February 2025‎ LuigiPaxson449 talk contribs‎ 7,321 bytes +7,321‎ Created page with "10 hours on the grill with a slather, a rub, and a mop provide this brisket an extremely robust taste. Pitmaster Paul Kirk's recipe calls for an entire packer brisket, that includes both the flat (the larger, leaner part) and the point (the smaller, fattier component for the charred ends). The crunchy, caramelized "charred" items of a smoked brisket are often the best component due to the fact that the flavor is focused and the structure is nicely chewy. Pitmaster Matt H..."
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