Cut the brisket thinly throughout the grain and offer it with its cooking juices. In addition to sliced white bread, chili beans, coleslaw, and pickles. Ten hours on the grill with a slather, a rub, and a mop give this brisket an amazingly robust taste. Pitmaster Paul Kirk's dish calls for an entire packer brisket, that includes both the level (the bigger, leaner section) and the factor (the smaller, fattier component for the burnt ends). The Barbecue Recipes Trap Making homemade barbeque sauc...