What? It couldn’t possibly be 5:00 a.m. already, could it? (I’d gone to bed around 1 a.m.) But my phone alarm affirmed it was time to face one of the biggest challenges of my barbecue life: cooking not one, but three whole packer briskets for the finale of a week-long family reunion.
And if I’ve learned anything from being Steven Raichlen’s assistant for many years, it’s this: When smoking, allow more time than you think you’ll need. Especially if tender, juicy brisket with a badge-worthy smoke ring and crusty bark is your goal. Oh, and don’t underestimate the amount of meat you’ll need. Click here to read more.