Originally Posted by hominamad
... I live in NYC area,
So I'm wondering, what is the secret to producing that falling-apart, fatty, moist brisket that I can get at these bbq joints? I'm a total beginner at smoking but do have a lot of experience cooking other types of meats and steaks, etc.
Seeing as you are in the NYC area, I'll just say think of how you get to Carnegie Hall.
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