In these parts, everyone knows that “low and slow is the only way to go” when it comes to making barbecued brisket. Whether prepared in the oven, on the grill, or in an old-fashioned barbecue pit, it takes hours and a gentle heat to transform this tough cut into the tender, flavorful dish that shows up at shindigs throughout Texas—from UT tailgate parties, where on game days folks set up steel-drum barbecues in parking lots during the wee morning hours, to family get-together, ranch weddings, and backyard cookouts. My mom, who adored brisket, took it often to parties and family events, and I’ve recently resurrected the tradition. James De Wolf helped develop this recipe. I carted our brisket halfway across Texas—from Frederickburg’s five hours’ drive east to Long view—to share it with my family at our annual homecoming potluck.
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