This Harvard engineer is on a mission to make barbeque even more delicious

You might think that it doesn't get much better than some smoked, fatty brisket from Texas. You would be wrong according to Kit Parker, an engineer at Harvard who thinks even the best barbeque has a long way to go before it reaches perfection.

Parker and his team are experimenting with a new smoker that they say will create optimal conditions for slow-cooking meat, according to the BBC. The device, which features an hourglass figure and a ceramic body, is supposedly superior to the much-vaunted Big Green Egg.

The result? The BBC says the brisket was "black as tar on the outside and soft as butter on the inside" — nothing less than "divine."

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