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The Texas Brisket: A Low and Slow Genesis
"Central Texas barbecue is a religion of wood, smoke, and salt—the brisket being its most sacred icon."
Few things are as deceptively simple as Texas Brisket. Seasoned only with coarse black pepper and salt, it enters the smoker for 12 to 16 hours. The alchemy of post oak smoke transforms the tough collagen into gelatinous gold. A perfect slice holds its own weight but pulls apart with the slightest tug.
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Americas: The New World Frontier