You can enjoy the deep, woodsy flavor of smoked brisket even without a smoker. Wood chips, a deep roasting pan, and aluminum foil come together to make your oven a makeshift smoker.
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Brisket is the breast. The muscles are lean and very well balanced with thick layers of fat. The Brisket’s versatility supports many preparations and cooking options: oven roasting, smoking and grilling, steaming, pot roasting, curing, and brining. The brisket is great for making Pastrami or a deep spice-rubbed barbecue.