brisket drofbbq(胸肉drofbbq).pdf

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brisket drofbbq(胸肉drofbbq)

BRISKET TIPS Compiled By Mikey Lulejian Atlanta, GA July 13, 2000 Rev D TABLE OF CONTENTS CHAPTER 1 - *** DEFINITION OF BRISKET *** CHAPTER 2 - *** WHERE BRSKET ORIGINATED AND HOW TO COOK IT *** By Billy Maynard CHAPTER 3 - *** BRISKET - THE HOW TO - AND COOKING TIMES *** By Danny Gaulden CHAPTER 4 - *** HOW TO SMOKE A BRISKET TEXAS STYLE *** Courtesy Of Paul Diane - Chile River Trading Company CHAPTER 5 - *** BRISKET TIPS *** CHAPTER 6 - *** BRISKET RECIPES (Marinades and Rubs *** INTRODUCTION Well, rest assured that Brisket is THE most difficult type and cut of meat to cook properly. Our hope here is to give you some tried and true observations from some of Americas Top Pitmasters as to how to make this happen for Y-O-U ! Rest assured there are as many ways to cook Brisket as their are BBQ chefs. It is our sincere desire to help get you started off in the right direction. It CAN be done by you, as long as you follow a few tried and true principles. While this document may be a bit lengthy, we feel IF you read it all of the way through, your Brisket Experience should turn out just fine! While you may notice similarities in many of the Chapters (and methods), and you begin to feel as though you can skip much of this, please know that each contributor has special little TIPS that WILL benefit you. Enjoy ! CHAPTER ONE DEFINITION O

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