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Hill Country Barbecue Market
30 W 26th St
New York, NY 10010
(212) 255-4544
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Moist Brisket

Hill Country Barbecue Market

New York Times
The term 'moist brisket' is the restaurant's euphemism for the deckle and tip of the brisket, upholstered in fat that will slowly render and baste the meat during the 13 or 14 hours it spends in the smoker. Carved just before serving, the meat is juicy throughout, but the parts that really get me going are the blackened edges that give way to a mahogany-tinted quarter-inch or so of smoky borderland between crust and interior.
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Brandon T.
Moist indeed!
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Edward O.
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