A beef brisket is a wide flat cut of beef from the chest area of a cow. Because it’s not the most tender cut, low and slow is the way to go, then wrapping and resting is the secret to Smoked Beef Brisket perfection.
I bought a smoker for Mr. H for Christmas but I secretly wanted it for myself. It’s a Weber. Not the fancy kind that uses pellets and has temperature controls. We’re going old school using charcoal and making Smoked Pork Back Ribs. This will definitely be a learning curve. Luckily our friend Gar is coming to help. He’s a smoker expert. A pit master if you will. The process takes 6 hours, 3 with a dry rub, 2 wrapped in foil, 1 finished with barbecue sauce. As easy as 1, 2, 3? We will see!