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How to Save Tough Brisket
We'll tell you what we do when we have something grilled or smoked that is tough, but with you being in Kansas City, we're pretty sure there are zoning laws that forbid it. We cut it in pieces, put it in the food processor, and pulse it until the meat is in very small pieces. Then – just as you suggested – we mix it will some barbecue sauce, and fry it as patties in a little oil, put them on buns, and pretend it's pulled pork or shredded beef (as the case may be). We're not proud of it. It has nothing to do with real barbecue. But it saves us from throwing out meat that is too tough to eat comfortably. |
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