Even at the best barbecue places, brisket is often the least interesting option on the menu—dry, bland, blah. Tired of the ho-hum stuff, we set out to make a better brisket, with juicy, smoky meat and a sticky, satisfying bark. And we did it without the aid of a smoker, so you can recreate the delicious results indoors.Premiere Date: August 18, 2015 | Runtime: 00:04:55
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