Smoked Brisket
This smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 Food & Wine Best New Chef spent weeks perfecting this recipe, and says time is the most important ingredient in this dish. You need to be patient while the meat's internal temperature rises to 203°F (95°C), but it's worth it when your smoked masterpiece is ready.
Gallery
Credit: Andrew Thomas Lee
Recipe Summary
Ingredients
Directions
Note
Reprinted with permission from Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ. Text copyright © 2022 Matt Horn. Photography copyright © 2022 Andrew Thomas Lee. Published by Quarto Publishing Group USA Inc., copyright © 2022.