Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Hear us out, because it works, especially with this peanut topping. The only thing wintry: Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.