We can’t get enough of the stuff around here. We’ve always got slabs of Nieman Ranch Brisket in the house so why not brine it for two weeks, Taz Style?
He covered it in a spicy crust and smoked it on our outdoor grill (see, you can do this at home and oh man, is it ever worth it!!). He put some Hickory and Bayleaf and Applewood in that cast iron skillet down there for the FLAVA and then torched it with one of those fancy creme brulee tool-dabs to create smoke before closing down the grill.
Top with some spicy dressing and sauerkraut on freshly baked bread. Boom.
