Brisket has a reputation for being the kind of dinner that takes over your whole day: long marinades, 14-hour smokes, and a nervous eye glued to the thermometer. It doesn’t have to be that dramatic.
Add Yahoo as a preferred source to see more of our stories on Google. Bill Peet, chef of New York's Tavern on the Green and author of their new cookbook, joins TODAY to share two classic recipes from ...
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