When it comes to smoking ribs, the 3-2-1 rule all but guarantees quality. By smoking them for three hours unwrapped, two hours wrapped, then one hour unwrapped with a barbecue sauce glaze, you get a ...
Smells Like Delish on MSN
Cider braised beef brisket with fennel
Cider Braised Beef Brisket with fennel fills your kitchen with rich, savory aromas as tender beef simmers slowly in apple ...
The Takeout on MSN
Why Andrew Zimmern Never Cuts Brisket Before Cooking It
You may be tempted to remove the fat from your brisket before you begin the long, slow cooking process. Andrew Zimmern would ...
The Takeout on MSN
The Slicing Mistake That's Drying Out Brisket In Your Fridge
To keep your brisket leftovers tasting as delicious as the day you cooked it, avoid this major slicing mistake before storing ...
Combine the brown sugar, salt, garlic powder, smoked paprika, chipotle chile powder, pepper, and mustard powder in a small bowl. Trim some of the fat from the brisket, leaving about a ½-inch-thick ...
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