You don’t have to man the smoker all day to get barbecue on the table for dinner (even on a weeknight). Instead, slow-cook a brisket until it’s so tender that a meat fork can be pulled out without any resistance, then break out the coleslaw.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
My husband loved this and I thought it was good. It certainly was easy. I will make this again when I'm pressed for time.
Delicious, tender, flavorful and easy to make. I used unsmoked fresh paprika, but finished the brisket on the smoker (oak and apple wood) for an hour. I misted it with bourbon while smoking. Magnificent !
(I rated this five stars but it didn't show in the preview.)Excellent. Pefectly seasoned, tender, sauce was delicious. We served as sandwiches on Poupart Bakery po-boy bread (Lafayette, LA - they mail order) - cole slaw and sliced heirloom tomatoes on the side. I would add another half of an onion next time.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?