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Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes). In rural areas across the United States, either a pig roast /whole hog, mixed cuts of the pig/hog, or the shoulder cut ( Boston butt ) alone are commonly used, and the pork is then shredded before being ...
5-6 pound brisket. 1 ½ tablespoons sweet smoked paprika ... Take meat out of the fridge and let it sit for 30 minutes or until room temperature. Wrap brisket completely in foil and again place on ...
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West Texas barbecue, sometimes called "cowboy style," traditionally uses more direct heating than other styles. Food is generally cooked over mesquite, giving it a distinct, smoky flavor different from other wood-smoked styles. [15] Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican ...
Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.
Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged. Bring to a boil. Cover, reduce the heat to moderately low and simmer for about 3 1/2 hours, turning the brisket halfway, until the meat is very tender.
1 boneless beef brisket (about 3 pounds); 1 small head cabbage (about 1 pound), cut into 8 wedges; 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces; 1 large onion, cut into 8 wedges
In a food processor, puree the lemon juice, garlic, 1/4 cup of the oregano and the oil until emulsified. Season with salt and pepper. Transfer to a bowl.
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