Dishes to Dine For
By Phyllis Anne Guilmette
April/May 2009

Wiley’s: Beef Brisket

Wiley McCrary spent six years honing his brisket skills, balancing the multifaceted textures and flavors for an unbeatable outcome. His brisket is ranked one of the top in the nation, and it is no wonder why.

“The trouble with brisket is that some people treat it like a roast beef,” explains McCrary. “And it certainly is not. It is a delicacy unto itself when cooked correctly.”  Read full article…