Smoked Brisket
A slow-cooked masterpiece of barbecue — rich, tender, and deeply flavorful. It begins with a thick cut of beef from the lower chest, seasoned with a bold rub of salt, pepper, garlic, and paprika. The brisket is placed in a smoker and cooked low and slow, often for 10–16 hours, over hardwoods like oak, hickory, or mesquite. As it smokes, the meat develops a dark, bark-like crust while the interior transforms into buttery-soft slices or juicy shreds. A deep smoke ring — a pink halo just beneath the surface — marks a well-executed brisket. Each bite delivers a balance of smoky depth, savory richness, and melt-in-your-mouth texture.
