Dr. Jeremiah Gassensmith, associate professor of chemistry and biochemistry at The University of Texas at Dallas, cooks brisket in his backyard smoker. (IMAGE)

University of Texas at Dallas

Dr. Jeremiah Gassensmith, associate professor of chemistry and biochemistry at The University of Texas at Dallas, cooks brisket in his backyard smoker.

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Dr. Jeremiah Gassensmith, associate professor of chemistry and biochemistry at The University of Texas at Dallas, lifts a brisket after cooking it for eight hours in his backyard smoker.

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The University of Texas at Dallas

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