Easy Baby Back Ribs and Lamb Skewers with Mint Parsley Sauce, or writing about being a locavore for their site.
That said, as a barbecue restaurant owner (up until recently) and caterer, I have my ingrained blinders when it comes to brisket. Brisket is for me is the pinnacle of barbecue. It's far more difficult to get right than ribs or pork butt. And to do it right, it has to be done with a real smoker, real wood, or at the very least charcoal. Right?
Wrong. Turns out, the brisket I did on my little two-burner Quantum was fabulous. It was tender, smoky, had a great smoke ring...all my brisket buttons.
Read the full recipe here.