Demand for brisket is on fire, sending prices soaring as innovations in grilling make the tricky meat easier to master.
The beef cut has busted out of Texas and is showing up on restaurant menus all over the country. Meanwhile, advances in barbecue technology allow amateurs to whip up competition-worthy platters in the backyard, creating a surge for demand on both fronts that has pushed U.S. prices to records and defies a broader slump in livestock markets.
It used to be that home cooks were intimidated by the challenge of turning the huge slabs of meat into smoky goodness. (A full cut can weigh in at 18 pounds or more.) With an electric-powered wood-pellet smoker, you can set the grill to a desired temperature, walk away, and come back some eight to 12 hours later to tender perfection.
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