Beef Brisket is what some consider the Cadillac of the BBQ world. For me, the true test of a barbecue restaurant rests with its brisket.
There are some key characteristics that I am looking for when looking for an ideal slice of brisket. I want a great outer bark, which comes from the seasoning or “rub” that is applied to the brisket before smoking. I love a nice red/pink smoke ring around the edges of the brisket. Lastly, I like a perfectly cooked brisket, not too tough but also doesn’t crumble right in front of you. You will know the perfect brisket if it can be pulled apart with almost no effort. If you place a slice of brisket on your finger, the two ends should be able to meet.