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Texas Brisket

Reviewed: Apr. 7, 2010
Excellant-easy recipe and satisfied 2 transplanted Texans. I marinated for 18 hours, cooked for 6 hours, fall off the bone tender. But, the liquid smoke does create a strong smell. The house smelled like a Texas BBQ all day, and it became quite acrid. Maybe cooking in in spring, summer, fall when the windows can be with open is a good idea. Despite that I would use the recipe again-even in winter
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