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

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

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 ...

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

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.

The brisket was nicely cooked, tender with just a smidge of pink. I’m not sure what process Chipotle uses to smoke the meat, but it certainly has a smoky flavor.

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 ...

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 ...

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.

While brisket is known for being tender, a fear of toughness can lead to overcooked and yes, tough, dry brisket. Fernald recommends testing the meat as you go, to prevent meat from getting tough.