Funny how that works.
When it comes to smoking beef, brisket has no equal. Period. But you don’t need a smoker to get some serious flavour and value out of the cut. A quick trip to the ol’ True North Barbeque archives will get you started with the simplest of equipment and ingredients. A couple of links:
If you have nothing but an oven (and can get your hands on a big-ass roasting pan) try the “Emergency Brisket” – you still get the big beef flavour and all the melt-in-your-mouth tenderness of a traditionally smoked brisket in a fraction of the time. Even if you do have a smoker, this is a great technique to have in your repertoire when time is tight or your cookout plans end up facing last minute changes.
Got a grill, along with the aforementioned oven and big-ass roasting pan? Set yourself up for a big hit of rural Mexican flavour with “Mucho Machaca Beef”. Coated with a super simple three-ingredient rub then charred and then braised, this is a traditional recipe that makes the best damn tacos you will ever have, and lets you use a partial brisket if you don’t have the space or the inclination to use a full cut.
Both make for easy-to-freeze leftovers and have the added bonus of stretching your food budget a long way. Take an afternoon to make one of these and then enjoy quick meals out of the freezer for the next couple of months. Or just invite the neighbourhood over and make a lot of people happy. Enjoy.