Ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends). When slicing the brisket, cut perpendicular to the grain to keep the meat juicy. More Beef Recipes
This intensely smoky brisket demands a wine with full-bodied fruit and fairly substantial tannins—like a Cabernet from Central California's Paso Robles region, where the warm climate creates robust, generous reds.