As soon as I tasted smoked brisket for the first time I knew I needed to never run out of smoked brisket. I started researching anything has anyone ever written on the subject and got started. After sleepless nights and some oversalted, overcrunchy, too fatty, ran-out-of-wood-mid-cook nightmares, I’m fairly confident that most people who have mouths on their face will, like me, never want to stop eating this smoked brisket. The meat looks beautiful, with both first and second cut in every slice. A generous smoke ring is usually visible on top. The slices are thin and soft. The fat renders like butter in your mouth The salt is just right. It’s wonderful by itself or on a sandwich. The crumbs can be spread over a taco salad. It’s amazing, and I’m thrilled to be the vehicle to bring it to you. My passion ( and patience) for the most delectable meal comes through loudly in every bite. Don’t let me talk your ear off… Try some!
Abe