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I own a BBQ restaurant -- Let's talk dry Q:


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I own a BBQ restaurant -- Let's talk dry Q:

Dan Z. | Jun 6, 2002 07:29 PM

Addressing dry brisket:

1. Meat is over-cooked
2. Pit is really fickle that day and "over-cooks it for you." :)

either way, you don't have to eat it. Here's what I do:

When I first walk up to the counter I ASK the attendant, "How's the brisket today, aint dry is it?" The answer's always, "Nope, it's fine." Then I say, "OK, I'll take 1/2 a pound." Now, if you find that it's too dry for your liking, TAKE IT BACK and say, "This IS dry, you SAID that it was not dry -- here, gimmie' the chicken." That's it, you'll never eat dry brisket again. Be a pro-active consumer, you're PAYING for it! The pitmaster will NOT, EVER, deliberately over-cook brisket, but he will try to deliberately serve it to you!

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