03-11-2013, 09:07 PM
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#1912
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Quote:
Originally Posted by TheMerryFairy
The brine is key! Make sure you make it ahead of time, cook it down and then put it in the firdge for a few days with the brisket.
Go low and slow!
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What is in your brine? My only issue with brine is the heavy salting. So I am forever deconstructing brine.
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“Lovers don't finally meet somewhere. They're in each other all along.”
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