Indoor Smoked Brisket

 

 

Brisket is a pitmaster's mainstay. But let's face it, even at the best places it's often the least interesting option on the menudry, bland, blah. Tired of the ho-hum stuff (and never one to shy away from a challenge), our kitchen crew set out to make a better brisket, with juicy, smoky meat and a sticky, satisfying bark. Just to up the ante, they decided to develop it without the aid of a smoker, instead testing recipes indoors and using liquid smoke and nitrites to evoke a smoky flavor and signature pink ring at the edge of the meatboth hallmarks of first-rate 'cue. The upshot for you, hungry meat fiends: the best dang barbecue brisket you'll ever make. What's more, you can make it in the climate-controlled comforts of your own kitchen. You don't need a smoker, you don't need a lot of space. Heck, you don't even have to have any prior barbecuing experience to make this thing happen. What you do need: a few easy-to-find ingredients. These include liquid aminos (a gluten-free soy sauce alternative), but you can sub in soy sauce if you want. A big ole hunk of meat, however, is mandatory. Grab some carnivorous buddiesyou're gonna want to show this one off.

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