Learn how to smoke an East-West Packer Brisket
Steven Raichlen is back with Shun in-hand. And this time, he's combining east and western flavors to create a mouth-watering packer brisket.
In the video below, the BBQ teacher will show you how to make a rub, smoke the brisket, and slice the finished product.
Shun knives are used in two different steps. Before smoking the meat, Raichlen reaches for a Classic 6-inch Boning Knife to expertly trim the meat. Later, the Classic 12-inch Hollow-Ground Brisket Knife cuts through the brisket's two major muscles to create sharable slices.
Classic 6-in. Boning Knife
Discover more Steven Raichlen tips and recipes on the Barbecue Bible website.