FOXNEWS FOX and Friends Sunday June 4, 2024 11:53:00
>> this is a texas brisket, it's been on the pit for 12-14 hours at 325 the degrees, and you should see it should be easy to slice, and this is rubbed with our spices, it's a little mustard-based, and it has that nice bark on it. and you always know a brisket is ready when it's easy to slice. you can go right in, and it should be as you can see pencil-eraser thin. rachel: the juices coming out of it. rick: pencil eraser is such a specific -- rachel: what does that mean? joey: width. roy -- rachel: oh, okay. >> that means it's not done enough, so you need to be able to do the that, and you shou...