The art and science of cooking low and slow barbecue

NPR | By Gisele Grayson

Published May 18, 2023 at 4:29 PM EDT

Achieving the perfect brisket takes cooking it for a long time at such low temperatures. Today, a look at the chemistry behind transforming this tough cut of meat to juicy deliciousness.

Gisele Grayson

Gisele Grayson is a deputy editor on NPR's science desk. She edits stories about climate, the environment, space, and about basic research in biology and physics.

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SOMOS CONNECTICUT es una iniciativa de Connecticut Public, la emisora local de NPR y PBS del estado, que busca elevar nuestras historias latinas y expandir programación que alza y informa nuestras comunidades latinas locales. Visita CTPublic.org/latino para más reportajes y recursos. Para noticias, suscríbase a nuestro boletín informativo en ctpublic.org/newsletters.

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