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I cannot stress this enough: When shopping for brisket, go for the highest grade you can find, and hand pick the slab with the most fat striation visible. If it is not labeled, chances are it is select. Avoid it. Brisket is the classic example of "garbage in garbage out". Please don't write to me and say you can't figure out why your brisket was tough if you did not buy USDA Choice or better. Texas Styles, Brisket Texas, Brisket Turning, Beef Brisket, Barbecue Beef, Brisket Recipe, Barbecue Brisket, Texas Barbecue, Smoking Brisket
dr. pepper barbecue sauce The first act - a spicy, smoky-flavored rub - sets the stage for the second - the sticky soda-base sauce that follows. Together, this combo creates pork ribs perfection. Look for molasses powder - a unique product made from dehydrated blackstrap molasses - at spice shops or online.
Lexington Dip, The Classic Hill Country North Carolina Barbecue Sauce Ingredients 1 cup distilled vinegar (do not use cider vinegar) 1/4 cup ketchup 1/4 cup apple juice 1 teaspoon hot sauce 3 tablespoons light brown sugar 1/2 tablespoon salt 1 teaspoon crushed red pepper 1 teaspoon finely ground black pepper