Barbecue Brisket

Preparation info

  • Serves


    people per pound
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The meat most closely identified with the Texas style of barbecue is brisket, which is more commonly found around New Orleans in its boiled form. Brisket needs to be cooked very slowly for its goodness to emerge, and that’s why it’s such a natural for barbecue.

I’ve always done my briskets on a large barbecue pit instead of a smoker. I got this idea from my Texas-born buddy Oliver Kluna. Astonishingly, he uses no wood: just charcoal smoke. I usually add oak wood picked up in the woo