Deli-Cured Brisket

Don’t bring this up in Fort Worth, but there are some non-Texan styles of brisket cookery that yield very good results. This version blends barbecue and deli traditions, introducing preparation techniques developed for corned beef and pastrami, two other great styles of cooked brisket. Like the previous recipe, we begin with a flat-cut brisket section, allowing you to get great results in just about any kind of smoker. Though harder to come by, because it’s often ground, you can ask your bu