America's Test Kitchen

Barbecued Brisket and Corn Fritters (7x18)

: 05, 2007

When you’re looking for a main course to serve a summertime crowd, or want to give a new twist to a summertime vegetable, we hope you’ll turn to these recipes. Summertime entertaining can often mean preparing food for groups larger than 6 to 8—school graduations, Fourth of July, the neighborhood block party—the list goes on. For those times, hamburgers just aren’t practical—unless the cook plans on standing at the grill until everyone is fed. Instead, think brisket. This hefty piece of meat (a full cut can weigh 13 pounds) turns smoky and tender on the grill and leftovers, if there are any, are terrific. Best of all, brisket doesn’t require constant attention, so the cook can enjoy the party too. Brisket isn’t without its challenges, however. On the grill, the meat can take about 12 hours to become fully tender. We wanted to find not only the best way to barbecue brisket, but a way do so more quickly. Summertime also calls for corn. And while we love corn on the cob, we also enjoy other preparations. Take corn fritters. These savory cakes are pan-fried and served hot. They make a terrific side dish or hors d’oeuvres, served as is, or sprinkled with hot sauce. Some recipes are short on corn flavor, but we wanted a recipe that brings the corn front and center. Recipes: Barbecued Beef Brisket For a Charcoal Grill Barbecued Beef Brisket for a Gas Grill Spicy Chili Rub Farmstand Corn Fritters Corn Fritters with Cheddar and Chives Out-Of-Season Corn Fritters Tasting Lab: Hot Sauces Equipment Center: Charcoal Grills—Update