The art and science of cooking low and slow barbecue : compa

Achieving the perfect brisket takes cooking it for a long time at such low temperatures. Today, a look at the chemistry behind transforming this tough cut of meat to juicy deliciousness.

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American University , District Of Columbia , United States , Washington , Matt Hartings , Gisele Grayson , George Levin , Smoked Out , Both Hartings ,