Notes on Brisket

I mostly do brisket the way I do pulled pork, though I don’t pull it in the end as I prefer serving it sliced. I have tried, just as for pulled pork, to balance getting great taste with not having to babysit coals.

My steps are:

Another method is:

The smoke ring...

The pink ring inside smoked cuts of meat is called the “smoke ring.” In fact it’s the area where, because of the smoke, complex chemical processes have taken place similar to those that produce nitrates inside meats treated for preservation.

Technique for smoking in a small grill...

The difficulty of smoking in a store-bought gas or charcoal grill leads to dried out, under-cooked, tough meat. This can be overcome by the following method according to some research I’ve done: