Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here’s how to replicate this performance at home.
About Stephanie Pierson
Stephanie Pierson is an author and journalist who writes about food, design, and lifestyle issues. Her work has been published in The New York Times, Saveur, Metropolitan Home, and Eating Well. She is the author of a dozen books, including The Brisket Book: A Love Story With Recipes, from which this essay was excerpted, and has ghost-written five cookbooks. @steviep0303
Besotted with Brisket
How is it that a hunk of beef shaped like the state of Tennessee can inspire Proustian prose and elicit such pleasure?