Dish · american
Smoked Brisket
A whole beef brisket rubbed with salt and pepper, smoked low and slow for many hours until the tough cut turns tender enough to slice.
Where it comes from
It grew out of Texas barbecue traditions built by German and Czech immigrant butchers, who smoked cheaper, tougher cuts of beef in their meat markets because brisket was inexpensive and needed long cooking to become tender.
What cooks argue about
Pitmasters argue over wrapping the brisket in butcher paper partway through the smoke to push past the stall in temperature, against leaving it unwrapped for a thicker, drier bark on the outside.
Nobody has published a smoked brisket recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.