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 ...

Roasting a brisket in the oven has a few advantages over using a smoker or grill, and one tool will help you take your ...

What happens when you treat pork belly like brisket? You get juicy layers of rich, smoky meat with bark that snaps and fat ...

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

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 ...

El Tejas Twist, in Forney, offers a full menu of post oak–smoked meats alongside an impressive number of dishes featuring ...