Ah, brisket. Our favorite epic meat continues to amaze and delight. And even after crisscrossing Planet Barbecue to document how people cook brisket, I continue to find new ways to transform this tough ornery cut of meat into carnivorous nirvana. The latest comes all the way from Guam, from our longtime grill master friend: Rueben Olivas.
As you will see, Rueben takes a divide and conquer approach, and I’ve never experienced quite like his Chamoro (Guamian) style brisket. Read on, barbecue pilgrim, and get ready for some amazing brisket.