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Smoked Brisket On A Kaiser

Posted by Foobooz on January 4th, 2008

Centennial Brisket

Rick Nichols discovers the Centennial Cafe in Fairmount Park is serious about their food.

The tip-off was the scent of brisket smoking in the morning, a juicy 12-pounder that had been brined for 16 hours, then smoked for most of a day and basted with a vinegary mop sauce. The final result is a tender chew of a sandwich, slathered with a brown-sugar-onion sauce reminiscent of Jewish-deli cabbage soup. It’s developer David Groverman’s personal recipe.

Thank You For Smoking [Philadelphia Inquirer]

4700 States Dr, Philadelphia, PA

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