![]() ![]() Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker. Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat. Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. There's no need to put well rendered fat aside. If it's not cooked long enough, the fat remains gelatinous and unsavory. Cook it too fast and the fat is absent from the meat creating dryness. Rendered - The process of cooking fat until it literally melts into the meat. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. Parboiled - A process in which ribs are boiled before being grilled or smoked. This is affectionately known as meat snot. Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat.
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