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.
Their device has a few interesting features, in addition to its hourglass figure. It generates turbulence around the meat, so smoke is constantly bombarding it, a process that may impart more flavor. It can be controlled at a distance with the phone app, which will also send updates throughout the smoking process to salivating friends. And it has attracted interest from companies looking to get into the smoker business. [BBC]
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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