{"id":520,"date":"2010-06-14T21:29:31","date_gmt":"2010-06-15T02:29:31","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=520"},"modified":"2010-06-14T22:12:46","modified_gmt":"2010-06-15T03:12:46","slug":"bbq-brisket-over-the-weekend","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/bbq\/bbq-brisket-over-the-weekend\/","title":{"rendered":"BBQ Brisket over the Weekend"},"content":{"rendered":"<div id=\"attachment_519\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/brisket.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-519\" class=\"size-medium wp-image-519\" title=\"Brisket\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/brisket-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/brisket-300x179.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/brisket.jpg 720w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-519\" class=\"wp-caption-text\">Brisket<\/p><\/div>\n<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<p>I made a 11 lb brisket over the weekend and used\u00a0a rub from\u00a0Cookshack\u00a0along with\u00a0a sweet\/spicy finishing sauce that I made myself.<\/p>\n<p>To the right you can see\u00a0the brisket after the smoke, and after it cooled for 30 minutes.<\/p>\n<p>I smoked it at 235 degrees for about 18 hours, using a blend of Apple and Cherry wood.<\/p>\n<p>I wasn\u2019t worried about making this one \u201ccompetition\u201d style so I didn\u2019t trim it or do much other than rub, smoke, and serve.<\/p>\n<p>It turned out great though!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com I made a 11 lb brisket over the weekend and used\u00a0a rub from\u00a0Cookshack\u00a0along with\u00a0a sweet\/spicy finishing sauce that I made myself. To the right you can see\u00a0the brisket after the smoke, and after it cooled for 30 minutes. I smoked it at 235 degrees for about 18 hours, using a [&hellip;]<\/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-520","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\/520","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=520"}],"version-history":[{"count":3,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/520\/revisions"}],"predecessor-version":[{"id":523,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/520\/revisions\/523"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=520"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}