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Рецепт Kansas City Style Barbecued Burnt Ends

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  • charred bark, but most pit masters use the fatty point-cut brisket. To
  • make the leaner (and more widely available) flat-cut brisket work, we
  • cut it into strips and brine it for maximum moisture and flavor. Three
  • hours of smoke on the grill—with a water pan for more moisture—followed
  • by a few more hours in a low oven ensures fully tender brisket with
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