technique

4 articles

Roughly 60 to 90 minutes per pound, but the range matters more than the number. Here is how to plan a brisket cook that lands on time.

The cut and the slice direction decide the texture. The cure decides whether it is safe to leave in a jar for a month.

Thickness sets the time, temperature sets the doneness, and pasteurization is a third number most guides skip entirely.

The one accessory that changes your barbecue more than a better smoker would, and the specification that actually decides which to buy.