Brisket is an out-of-this-world experience
If you've been following this column for a while, it should come as no surprise I enjoy a good underdog story. Predictable has a place, but there's just something about being counted out that makes the comeback taste so much sweeter, or as in the case of brisket, that much more savory.
Historically, brisket was not a prime cut of meat and was thus more economical and accessible to poorer families. It required hours of marinating and smoking at low temperatures to break through the tough, fatty text to salvage something palatable.