{"id":3034,"date":"2013-09-02T10:37:28","date_gmt":"2013-09-02T15:37:28","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=3034"},"modified":"2013-09-02T10:37:42","modified_gmt":"2013-09-02T15:37:42","slug":"labor-day-weekend-brisket","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/bbq\/labor-day-weekend-brisket\/","title":{"rendered":"Labor Day Weekend Brisket"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<div id=\"attachment_3035\" style=\"width: 584px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2013\/09\/1262646_10201020109117259_1617413914_o.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3035\" class=\" wp-image-3035  \" alt=\"Sliced Brisket\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2013\/09\/1262646_10201020109117259_1617413914_o-1024x625.jpg\" width=\"574\" height=\"350\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2013\/09\/1262646_10201020109117259_1617413914_o-1024x625.jpg 1024w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2013\/09\/1262646_10201020109117259_1617413914_o-300x183.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2013\/09\/1262646_10201020109117259_1617413914_o.jpg 2048w\" sizes=\"auto, (max-width: 574px) 100vw, 574px\" \/><\/a><p id=\"caption-attachment-3035\" class=\"wp-caption-text\">Sliced Brisket<\/p><\/div>\n<p>For Labor Day I smoked 25 pounds of brisket using nothing more than salt and pepper. It came out super tender, moist, and full of flavor. Beef needs nothing more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com For Labor Day I smoked 25 pounds of brisket using nothing more than salt and pepper. It came out super tender, moist, and full of flavor. Beef needs nothing more.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3],"tags":[757,7],"class_list":["post-3034","post","type-post","status-publish","format-standard","hentry","category-bbq","tag-bbq","tag-brisket"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3034"}],"version-history":[{"count":2,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3034\/revisions"}],"predecessor-version":[{"id":3037,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3034\/revisions\/3037"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3034"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}