Published: March 26, 2016
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It’s time to think about getting a “full-packer” brisket from your local butcher.
Brisket is a rite of passage for anyone with a smoker. It’s the ultimate challenge: taking what is arguably the toughest piece of meat in the whole cow, and through the art and craft of low-and-slow smoking, turning it into pure meat candy—that smoky, peppery, caramelized exterior with tender, flavorful, juicy beef inside that is one of the pinnacles of the barbecue experience.
I have put together this handy infographic and simplified the process to 5 simple steps to smoke a brisket.
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