A whole brisket has two distinct parts, the point and the flat, and each has unique properties that need to be handled ...

Ina Garten is known for making intimidating recipes accessible, and her simple brisket is no different since it features a ...

There are certain dishes that are just pure comfort, and a BBQ Beef Brisket Sandwich is at the top of that list for me. It’s ...

Matt Pittman of Meat Church shares his old-school method for making Texas-style brisket using a 529-gallon offset smoker ...

Coarsely chop the meat into ¼-inch chunks. If you have different meats, mixing varieties is acceptable. In a large Dutch oven ...

Cook the brisket the day — or up to 4 days before — you plan to serve it. Chill it for a good 8 to 12 hours in its juices, which will help the meat retain its moisture and give the flavors a ...

Let your brisket rest. So your brisket has smoked for many hours, it’s developed a nice pepper crust we call bark, and it’s time to come out of the smoker. Time to eat, right? No way.

Sliced brisket in Big Bob Gibson’s BBQ Book Wood: A few of the competition cooks like Chris Lilly and Mike Mills insist on a mix of three hardwoods, but most everyone chooses just one. Pecan ...

Good Snow’s brisket looking dry There are so many ways to screw up a brisket from the time you buy it until the time you take it off the smoker, so don’t let the last step ruin a good thing.

CASTINE, Maine (WABI) - The owners of a popular bed and breakfast in Castine collaborated with BBQ experts down south to ...

The Monmouth County Fair features more than two dozen food trucks and vendors serving barbecue, lobster rolls, empanadas, ...