How to Smoke a Brisket

METHOD: Indirect grilling

ADVANCE PREPARATION: 4 to 6 hours for curing the meat (optional)

On the professional barbecue circuit, brisket is the true test of a pit boss’s mettle. Each has his own secret formula. For me, the essentials boil down to this: a long, slow cooking over low heat. You’re looking for an internal temperature of about 190°F, but you must achieve this temperature gradually. Rush it and you’ll wind up with what chews like a mouthful of shoe leather.