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The art and science of cooking low and slow barbecue

Achieving the perfect brisket takes cooking it for a long time at such low temperatures. Today, a look at the chemistry behind transforming this tough cut of meat to juicy deliciousness.

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Gisele Grayson
Gisele Grayson is a deputy editor on 91¸£Àû's science desk. She edits stories about climate, the environment, space, and about basic research in biology and physics.