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That time a sudden downpour in Memphis nearly ruined my brisket
I was four hours into a cook when the sky opened up, so I dragged my whole offset smoker under the carport and wrapped the meat early. Ever had to save a cook from a total weather disaster?
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grant.richard2mo ago
Just call it Memphis-style steamed brisket.
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coleman.avery2mo ago
Ugh, I just called it "wet" brisket.
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the_sam1mo ago
@coleman.avery you could lean into it and call it "moist" brisket instead, that's what most people use around here anyway. Gives it a better ring than wet, and nobody looks at you funny. Grant's idea about Memphis style is close, but Texas style would probably be the safer bet for that kind of bark.
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