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fatty brisket

Dixieday | Sep 21, 200105:58 PM

So, I'm not usually the biggest meat-eater or 'cue hound, but I found myself at Memphis Minnie's today for lunch. Got the brisket, which I'd had a ways back, when MM was still cooking out of a corner of Johnny Love's. I remembered it as truly sublime--smoky, tender, beefy-delicious. This time, it was still pretty good, although a little tame, but the main thing was that it was REALLY fatty. A ring of fat around each slice, and then little ribbons of fat all throughout the meat. Is this just how bbq brisket is? Or did I get a weird batch? I would think that 18 hours in a smoker would melt down that fat, but no. However, the beans and the pot-likker greens were great.

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