Umm...english please? I'm guessing a large brisket?
Originally Posted by This is not your pork!
So all I need to do next weekend is to reproduce your success and everything will be just fine!
I really like the idea of a very basic rub.
It really let the beef flavor shine through while accenting it just right!!!
Oh boy, I already ordered my large "Brustkern von oesterreichischem Jungstier"
today and really hope I don't mess it up (again), I just need to get to the right point without overcooking or drying it out. We'll see how that's going to work out.
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