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 ...

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

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 ...

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.

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 ...

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).