Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.
Chef Tom breaks down our awesome recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and 'BBQ Brian' Misko of the House of Q.
All Things Barbecue’s staff chef, Tom Jackson, walks you through brining and smoking your own pastrami at home. This simple process will result in the best pastrami you have ever eaten.
We hear that some people have left over brisket after a barbecue. For those rare occasions these three cheese scalloped potatoes are a hearty side dish.