In my hometown of Austin, it’s hard to escape the wafting aroma of Central Texas Barbecue. Yes, that means there’s tender brisket and spicy smoked sausage links at every turn, but it’s way more fun to make your own. If you’ve got the time (half a day, but you can keep busy with stuff while the meat smokes), a well-marbled beef brisket, and a couple bags of lump charcoal and wood chunks, you can part-time pitmaster your way to tender smoked meat.
My cookbooks are devoted to firing up dinner quickly and seasoning foods with a whiff of wood smoke in as little as 20 to 30 minutes. But every now and then, when a sunny weekend calls for quality time with my trusty grill and barbecue and all the fixings, only slow-smoked brisket will suffice.
from Food52 https://ift.tt/2SWlHm8
0 Comments