Red, White and BBQ

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Ready to break out of that hotdog and hamburger routine this 4th of July? Then try a classic American BBQ straight out of Texas – brisket. A fickle, tough and sometimes right out ornery meat can be melt-in-your-mouth delicious ... if you’re willing to put in the time.

By Todd Martin

The key to cooking brisket, or smoking any meat, is to take your time and not be in a hurry. I’m convinced that the waiting and buildup is one of the things that makes all BBQ so tasty. So, if you have about 12-to-24 hours to burn, a dozen or so friends to feed and the desire to try a uniquely American style of cooking, get out your smoker and grab a brisket. It’s best to go with a low-and-slow technique, which will keep your grill temperature at about 250 degrees, and you’ll have to cook it indirectly, with no heat directly under the meat.

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