Jul
BBQ Beef Brisket, the Right Way
Looks to my like this guys, from Serious Eats, has found himself some pretty good brisket. He’s also included some good tips for those who want to try their own. I don’t have a BBQ rig that’ll do it without steady attention (for 12+ hours,) but maybe someday. For now, I’ll stick with the easy stuff and leave this to people who know what they’re doing. 
In a way, beef brisket is barbecue’s ultimate challenge. Infamously difficult to cook, brisket, more than any other meat, requires a long-haul commitment and substantial attention to detail from anyone who wishes to transform this primal cut of beef into something delectable. When the job is done right, beef brisket barbecue can stand up to any serving of smoked pork.
Every piece of a good brisket, from the leaner flat to the fatty deckel to the smoky, tender, melt-in-your-mouth burnt end, is a distinct joy in texture and taste.
Bad brisket can range from tough, dry and bland to disproportionately fatty and near-disintegrated
It’s a sad truth that many who embark upon the path to bovine bounty never reach success. Bad brisket can range from tough, dry and bland to disproportionately fatty and near-disintegrated. After eating downright unpleasant brisket across this country, I’ve avoided ordering it whenever visiting a smoke house for the first time.
Since I’ve never entirely understood why some briskets soar while others sink, I paid a visit to New York’s most qualified sources to learn more:
The rest: How to Make Barbecue Beef Brisket That Doesn’t Suck
