Cookbook Club

Backyard Brisket

By: The Local Palate
Cutting into Backyard Brisket
Excerpted from Ed Mitchell’s Barbeque © 2023 by Ed Mitchell and Ryan Mitchell. Food & Author photos by Baxter Miller. Reproduced by permission of Ecco, an imprint of HarperCollins Publishers. All rights reserved.

From the North Carolina pitmaster Ed Mitchell himself comes this slow-smoked backyard brisket recipe. To begin, rub the meat down with a healthy dose of seasonings and coat the whole thing in mustard. Proceed to slowly smoke over nine hours till it’s tender and bursting with flavor.

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