Mighty Quinn’s Brisket Sliders
The excellently named Hugh Magnum lets his brisket cure 12-14 hours before going into the smoker. Once it’s in there, he says, “The fat layer keeps the brisket moist. The trick is not to mess with the meat too much. Let the natural process of heat, humidity, smoke, and seasoning do its work!” So even if you don’t feel up to the challenge of these recipes, at least you’ll walk away with the knowledge that your parents were right, and you really shouldn’t mess with the meat too much.