Thread: Carne Guisada?
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Unread 09-20-2013, 09:04 AM   #10
Jorge
somebody shut me the fark up.
 
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I like to use brisket that I've trimmed well. I'll smoke it 45-60 minutes to pick up some flavor before cutting it up to add to a pot or dutch oven if I'm cooking it on a pit. I don't cook the meat too much because I want the flavors to blend while the meat is becoming tender. I trim the fat pretty aggressively to avoid too much rendered fat floating in the pot.

It's one of my favorite meals.
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Shut up, and cook!!!!
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