unknown on Nostr: How about a low and slow ~18 hour brisket? Never done it, but it’s on my to do ...
How about a low and slow ~18 hour brisket? Never done it, but it’s on my to do list. Usually I like my beef “Pittsburgh style” aka black and blue - seared on the outside and blue on the inside.
Published at
2024-08-29 00:28:22Event JSON
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