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Steven Raichlen's Barbecue Bible

Keep It Simple: 3 Easy Rubs for Brisket

Pit masters are divided on how simple or complex to make the rubs they apply to beef brisket for smoking. The purpose of the seasoning, of course, is to flavor the brisket without camouflaging its primal, smoky beef taste. Here are 3 easy ways pit masters season their brisket.

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NEWS FROM STEVEN

6 Tips to Grilling a Perfect Steak

6 Tips to Grilling a Perfect Steak

When Weber talks about the best way to grill a steak, I listen.
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Dutch Project Fire

Project Fire in Dutch

The Dutch version of Project Fire is available now!
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TRENDING IN THE STORE

Shun Classic 12-inch Hollow Brisket Knife

The Shun Classic Brisket Knife’s long, narrow blade makes it easy to cut slices in a single pass to ensure more of the juices—and flavor—stay inside the meat. See More...
The Brisket Chronicles

The Brisket Chronicles

In The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to ’cue it, grill it, smoke it, braise it, cure it, and boil it. See More...

How to Slice Brisket

4 Recipes Every Beginner Barbecuer Should Master

In a process as idiosyncratic as cooking a brisket, there are lots of theories on the best way to carve it. Over the years, I’ve come to adopt the Aaron Franklin method (Aaron Franklin of Franklin Barbecue in Austin, Texas) in which you cut the brisket in half widthwise (roughly where the bulge of the point starts), then slice the flat section on the diagonal across the grain, and the point section perpendicular to the edge—again, so you wind up slicing the meat across the grain.

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