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Unread 02-22-2009, 07:14 AM   #18
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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So, does this explain why the post oak smoke "flavor" is so intense in the savory bark and deep into the brisket at Kreuz's, Smitty's and Black's?

To my taste buds, that is what distinguishes central texas brisket from any other I have tasted. The simple, primarily salt and pepper, rub lets the beef flavor come out, but the smoke does the talking.

Although I am not fond of funk or obfuscation, this is a great discussion.
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