slice 1 medium red onion and 1 small white onion as thinly as you can, then jam them into a jar and pour the hot brine over. they should be ready to go in 30 minutes, but they'll be better the longer you give them!
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1 hr in, and we're dropping the temp down to 225 since the ends seem extra thin. it isn't really blackened yet, which is okay -- a couple minutes on the broiler at the end will take care of that without hurting the brisket's feelingspic.twitter.com/kYiEiHRYQa
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today's cooking music, in case you were wonderinghttps://open.spotify.com/track/43NgIwp1IoJRXZMluAlndG?si=AA0UXjJsQyu4VUf02pFDqw&utm_source=copy-link&dl_branch=1 …
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more sides. who doesn't love sweet potato fries? I'm going to coat them in potato starch & olive oil then bake at 425F for 20 minutes, flip them, and give them another 10 minutes. after they come out I'll coat them in salt, pepper, and any other seasonings I feel like (paprika?)pic.twitter.com/c20ssuJIok
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warm apple cider with cinnamon & nutmeg to round things out. don't worry, as it heats up the nutmeg will fully dissolve! might splash some whiskey in my mug if I'm feeling gamesomepic.twitter.com/C6JKaJ2te2
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the brisket it finished cooking Yes YES The brisket is outpic.twitter.com/gBfAF05WJk
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now it needs to sit a while. 10-20 minutes should do it
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slice thinly & become the envy of all your friendspic.twitter.com/OKvg7FDHvZ
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pair with some garden-fresh tomatoes in your salad and you've got a meal for the ages. thanks for following along!pic.twitter.com/f2WkCLfH2g
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