Lee Rice, the head Chef at Puckett’s in Nashville, teamed up with Predators forwards Colton Sissons and Craig Smith in a lesson on how to make a brisket.
Using the Puckett’s house marinade, Sissons and Smith prep the brisket by injecting the flavors. The next step was to apply the rub to the brisket. After placing the brisket in the smoker, it cooks for 12 hours. Next up, how to slice a brisket.
In the video, Chef Rice shares a tip on how to know if you have over cooked the brisket – slice the brisket into long thin strips, then fold in half, if it breaks, you over cooked.
Puckett’s uses their brisket in several different dishes on the menu from nachos, sliders, and their Tennessee Philly sandwich which is briskettopped with bell peppers, onions, BBQ sauce and smoked Gouda cheese. Served au jus on a hoagie.
Be sure to visit one of the Puckett’s locations near you in Nashville, Franklin, or Columbia. Watch the complete video below.