Low-And-Slow Summer Grilling Secrets From Resident Chef Kathy Gunst

Kathy's slow-smoked Texas-style brisket (left), dry-rubbed pork ribs and best barbecue sauce. (Jackson Mitchell/Here & Now)

For Here & Now resident chef Kathy Gunst, the grill is a great way to add slow-cooked flavor to meat. She brings Here & Now‘s Jeremy Hobson slow-smoked brisket, pork ribs with a rub created by her husband John Rudolph, her “best barbecue sauce” and Asian-style coleslaw.

Slow-Smoked Texas-Style Brisket With Best Barbecue Sauce

This is long, slow grilling at its best.

You place a simple dry rub on a beef brisket (look for second-cut brisket, which is fattier and makes a moister, better cut for grilling) and then cook it over an indirect fire set up with small packets of wood chips. The brisket cooks long and slow — two to three hours.

Serve with Best Barbecue Sauce, Asian slaw and corn on the cob. You can also slice the brisket and serve on rolls with the barbecue sauce. Serves 6.


  • 1 beef brisket, preferably second cut (about 4 pounds, see note)
  • 1 tablespoon cumin seeds
  • 1 tablespoon sea salt
  • 1 tablespoon peppercorns
  • 2 1/2 tablespoons light brown sugar

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