[matched_content] Let’s smoke a brisket on the brisket started out by taking this Black Angus brisket, trim it so it’s uniform and even, remove any silver skin and hard fat. For our binder, fish sauce to bring that Umami. Then it gets smothered and covered in salt and pepper. Onto the brisket for an overnight smoke session. The next morning, nine hours later, barking like a big dog, gonna wrap it up with butcher paper. Into the paper it goes, along with some beef tallow. Wrap it up tightly back on the end result. Let go, that’s right, the interior juicy like Lucy baby. I’m talking drip dropping on them and you know it passes all the tests, holds up on its own, ways and sexy as that pulls apart like butter was major and this thing was absolutely banging, official like a ref with a whistle baby, bang bang flavor gang.
