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I thought the old cook at my first job in Dallas was just being cheap about resting the meat, then I tried it on a 14 pound brisket
He kept saying let it sit as long as you cooked it, and after 11 years of rushing plates I finally did it last month at my current spot in Fort Worth, and that brisket came out so much juicier that now I'm wondering what other old timer tricks I wrote off too fast.
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sullivan.riley22d ago
Wait, you cooked it for 11 years and never once tried it?
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