Hill Country Brisket


Preparation info

  • Serves

    8 to 12

    • Difficulty


Appears in

Planet Barbecue

Planet Barbecue

By Steven Raichlen

Published 2010

  • About

The perfect brisket is the holy grail of barbecue—often pursued, rarely attained. The basic principle for cooking brisket can be summed up in a single sentence: You smoke this tough ornery cut low and slow until it’s tender enough to cut with the side of a fork. Then, you spend the next decade mastering the fine points. Your goal is a thick moist slab with a crusty “bark, ” a vivid smoke ring, and meat so smoky, you’re inclined to measure your consumption in pounds not ounces. What follows is a synthesis of my favorite Hill Country briskets. You don’t need a sauce, but if you want one, the Bourbon-Brown Sugar Barbecue Sauce here hits the spot.