Unlike traditional Jewish cooking where
brisket is often braised as a pot roast or in Irish cooking where the
brisket is turned into corned beef and then braised, barbecue
brisket is usually «
rubbed» with a combination of herbs and spices and then slowly smoked either
over an open pit or in an enclosed smoker.
It is the flavorings added to the smoking process that make the difference, and if you want to use a Memphis
rub with a Kansas City - style barbecue sauce, or a North Carolina sauce
over brisket, be our guest.