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 ...

A whole brisket weighs about 12 pounds, but the point end, or “point cut,” is mainly fat. Most grocery stores trim it off, leaving a “first cut” that weighs anywhere from 4 to 6 pounds.

Wrap the brisket fat side up in aluminum foil (double wrapped) and cook for 6 hours. Once cooked, remove from the oven and cool (will take about 2 hours at room temp).

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 ...

Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.

After eating sous vide brisket that we finished on our small pellet smoker, we don’t care. The roots of barbecue started with a hole dug in the ground, filled with hot coals and meat set on top.