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Unread 02-26-2013, 12:34 PM   #11
Pitmaster T
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Join Date: 04-03-11
Location: Dickinson, Texas
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This brisket I posted is NOT dipped. It is simmered AFTER the smoke. Like I said, I am very historically credentialed on the necessity and original tradition of simmering cuts before smoking... but this is done after the cook. AND you can see the impact on the bark... its gone, washed away...

hold it....

maybe... maybe I wanna go try it... I bet they make a great Texas Dip... with all that flavor in the broth at the end of the day. LOL
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