Smoked Brisket On A Kaiser
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]