"The Science of Smoked Brisket" by George Motz

Dr. Phil and Chef Michael collaborate with Texas barbecue experts to explore fire, smoke and beef brisket.

The enhanced flavor of smoked meat is the stuff of legends, artisans and modern-day masters. Authentic smoking over mesquite, hickory and fruitwoods is an art form that requires patience and practice to perfect. You may not be a smoked beef expert or professional pitmaster, but you can try your hand at this mouthwatering cooking technique.

Ready to smoke brisket at home? Check out these tips to get started: https://www.certifiedangusbeef.com/kitchen/smoking.php

~~ If it's not CERTIFIED, it's not the best. ~~

#brisket #GeorgeMotz #CertifiedAngusBeef

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Видео "The Science of Smoked Brisket" by George Motz канала Certified Angus Beef ®