{"id":20114,"date":"2021-06-23T13:04:41","date_gmt":"2021-06-23T20:04:41","guid":{"rendered":"https:\/\/houseofq.com\/?p=20114"},"modified":"2023-05-25T11:46:34","modified_gmt":"2023-05-25T18:46:34","slug":"bbq-brisket-101","status":"publish","type":"post","link":"https:\/\/houseofq.com\/bbq-brisket-101\/","title":{"rendered":"BBQ Brisket 101"},"content":{"rendered":"\n

“Possibly one of the toughest meats to master as a Pitmaster”, says BBQ Brian Misko creator of House of Q and chef providing BBQ Tips.<\/p>\n\n\n\n

We see the big packages of brisket in the stores and you may even have a smoker at home along with a huge desire to master this fantastic showcase of slow-smoke BBQ talent – the smoked beef brisket<\/strong>. But it’s one of the most challenging to get right. On Global TV BC Morning News<\/strong>, BBQ Brian shared some of his best tips to master brisket on the smoker. <\/p>\n\n\n\n

Here is the segment from Global TV BC:<\/p>\n\n\n\n