Be aware, this recipe for brisket adapted from Serious Barbecue by Adam Perry Lang is an all day endeavor. But rest assured that the hours of cooking at a low temperature, spraying, rubbing, seasoning and basting will be well worth the effort. The brisket will end up charred and crusty on the outside and tender in the center with a glowing pink smoke ring that is the tell-tale sign of good barbecue.
Why is it called "Get a Book" Brisket? Because you are going to need something to occupy yourself during the cooking process. It might as well be called "Get a Bunch of Friends, Some Snacks and a Few Cases of Beer Brisket." The time commitment makes this brisket a great centerpiece for an all day cook out with good friends and family.
As always with our Cook the Book feature, we have five (5) copies of Serious Barbecue to give away this week.
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