The entire recipe and process sounds great! I have relatives …

Comment on How to Make Smoked Beef Brisket by Harry Hagelund.

The entire recipe and process sounds great! I have relatives up and a brisket in the freezer. I have to admit, after reading the responses I am a little nervous. I have had KILLER smoked brisket up here in Alaska and some that I could barely eat. Pretty sure he used liquid smoke in the rub or brine. I will be smoking mine very soon and will attempt to duplicate your recipe. Thanks!

Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.