Smoked to perfection: cooked slow and low, this brisket is well worth the wait. - what's the best charcoal grill

The familiar cow bris is like a shoe skin.Well done right, it's very juicy and has a high yield and you can cut it with a fork."You must leave with enough fat;Salt water for taste and moisture;Chef Tanya Holland says he's probably the best bris in the West B-Her oaklando restaurant.Although it is perfect for backyard barbecues, it is also suitable for the Passover table."I am very interested in cow bris because my husband Phil is Jewish," she explained ."."We're in B-This is pure satisfaction in our mouth."Now, it's the top seller of B-Match the chicken and waffles in the Brown Sugar Kitchen at other Auckland restaurants.She showed how to go to the cow bris paradise and as an extra gift she invented what you could call a Jewish barbecue sauce ---It was made of tomatoes, but it was added with a sunflower.Match it with ZinfandelIts jammy red fruit and pepper and love the brown sugar, spices and smoke on the beef.The cow bris is basically taken from the lower part of the chest of the cow or steer, and the cow bris is a rectangle without bones, usually weighing 10 to 13 pounds.LEAN VS.The Fat Cow bris leaned against one end (called "half thin" or "flat cut"), while the Fat Cow bris leaned against the other end ("half thin" or "point cut"B-Both women should be together, but Holland always says, "my meat is marble.Don't give me those lean things."Most of the stuff packed in the grocery store is lean, but you can order from the butcher.Or buy a whole cow bris and cut it yourself (only half of the cow bris is placed on the grill at a time )."Cut it on the diagonal, where you can see the difference between fat and lean meat," the Dutch suggested .".How to prepare some fat needs to be trimmed so it doesn't cause an explosionUps on the grill.The Netherlands trimmed to V * inches: "I don't like to take off more things because most of them melt.Fat is taste."She layered the trim and poked the fat to measure the depth of the knife (see the photo on the left )."You can feel where it's hard ---That's where the fat gets thicker, you can get deeper.