Brisket to Beat

Good Bite

BY PHILIP LEDERER SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY MAY 19, 2017

Having just opened this Tuesday, Sarasota foodies are already clamoring for more brisket from Brick’s Smoked Meats. Beginning with USDA Prime meat—the standard for any serious barbecue joint, says Brick’s Owner Mark Gabrick—the meat is trimmed and then only lightly seasoned with some salt and pepper before going into the smoker for anywhere from 14 to 20 hours, sometimes even longer. “The goal is to allow the meat to shine,” says Gabrick, “not mask it with sauce or seasoning.” Removing the brisket from the smoker, he wraps the meat in butcher paper and allows it to rest and reabsorb its juices before serving it up on a simple metal tray. With sides ranging from the traditional—potato salad, baked beans—to the twisty—pimento mac ‘n’ cheese, Lone Star caviar—Brick’s lets the food do the talking.

Photo by Phil Lederer.

Brick's Smoked Meats, 1528 State St., Sarasota, 941-993-1435.

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