Basic guide on how to preserve meat by smoking
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When smoking brisket, it’s not a simple “set it and forget it” process. Over a 12–16 hour smoke, consistent spritzing helps keep this large cut of meat hydrated while preserving the bark that pitmasters work so hard to develop. Once the bark is developed, the meat is wrapped in butcher paper for the rest of the cook resulting in moist, delicious and not overly smoky goodness. Have you tried our Beef brisket? | Boston Barbecue
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