Steven Raichlen's Barbecue! Bible


GABRIEL AND BRISKET

BRISKET CHRONICLES: PASSING THE TORCH
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I’m happy to report that son-in-law Gabriel Berthin has mastered smoked brisket, and he has the Horizon smoker to prove it!


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His wet rub is a no-nonsense mixture of salt, cumin, hot peppers, vinegar, and red wine. Here, he’s using the foil pan method from How to Grill, recommended for smaller, leaner flats.
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Eight hours later, the brisket is ready to slice. Check out the killer smoke ring on the periphery of the meat!
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And now, the genius twist: Soak the sliced, chopped brisket in the drippings.
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Place on a bun with more drippings and potato chips. It’s a French dip sandwich with crunch…and hickory smoke!
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