A long time ago I started this blog with the intention of sharing my love of barbecue. Then I let it rot on the vine. My love hasn't waned but I've not had much time or interest in writing about how much I love the Southerner's take on elevating the shit cuts to a higher level. Honestly, I doubt anyone really ever read this anyway. But, here's a great cook on his greatest offering. I hope to try it when I'm in Austin again.
A summarization:
-buy an offset smoker
-use oak (it burns clean)
-buy a 12-15lb. brisket
-trim the fat to 1/4-1/2"
-rub with kosher salt and sprinkle a bit of vegetable oil
-place on a 225-250ºF grill
-fat end towards the fire
-45-60min./lb.
-don't turn it
-195-203ºF internal temperature and it's done
-rest 20-30min.
-slice it fat side up
