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2. The Absolute Best Way to Make Tender, Juicy Brisket ...

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   He starts to really pay attention when an internal thermometer reads 165° when inserted into the thickest part of the brisket. For a braised brisket (vs a smoked brisket) you're looking for a ...

3. Cuts-Like-Butter BBQ Brisket - AOL

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   This brisket cuts like butter—no joke! With just a few ingredients and steps, the recipe is nearly impossible to mess up. The thin, fall-apart-tender slices are delicious on their own but also ...

4. Smoked meat - Wikipedia

   en.wikipedia.org/wiki/Smoked_meat

   Pastrami is most often made with beef brisket; it can be made with other cuts of beef. [37] [38] The meat is cured in a brine (most often dry), after drying, it is coated in spices and smoked. [38] Smoking can be done by either cold smoking or hot smoking. [38] Pastrami evolved from the Turkish Huns who would tenderize and dry meat under their ...

5. Brisket Tips and Tricks - AOL

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   By Stephanie Pierson For such a humble dish, brisket is a multicultural wonder with reference points that span the globe. Consider France's pot au feu, Texas-style barbecued brisket, Ireland and ...

6. Brining - Wikipedia

   en.wikipedia.org/wiki/Brining

   The salt rub is then rinsed off and discarded before cooking. [3] Food scientists have two theories about the brining effect, but which one is correct is still under debate. [4] [5] The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. [2]

7. Smoking (cooking) - Wikipedia

   en.wikipedia.org/wiki/Smoking_(cooking)

   The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...

8. Make the best brisket, every time - AOL

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9. Memphis-style barbecue - Wikipedia

   en.wikipedia.org/wiki/Memphis-style_barbecue

   Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either "dry" or "wet". "Dry" ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.