A long cooking time at low heat makes Traditional Brisket tender and perfectly flavored with mesquite smokiness.
Ask a Texan about barbecue, and it's beef brisket, not pork, that's on the tip of his or her tongue. If you're not from those parts, you're missing out on some good eating. All it takes is one bite of perfectly slow-cooked brisket, and you'll be hooked.
According to Jeff Shivers, native Texan and executive director of the International Bar-b-que Cookers Association, "Some folks in other parts of the country don't even know what brisket is. It's just now starting to become more popular in places other than Texas." Briskets sold in that state are larger than those sold elsewhere, mainly because there's a greater demand for the cut. Texans have no problem finding a 10-pounder. The rest of us find cuts ranging from 4 to 6 pounds.
Our Assistant Garden Design Editor, Troy Black, isn't from Texas, but you wouldn't know it by his brisket. Troy's Traditional Brisket recipe contains all the prerequisites of a true Texas brisket--a great rub, a juicy mop, and a long, slow smoking time. He's got the technique down to a science too.
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