For years I was on the fence about holiday brisket, because most of the time, the meat that emerged from my Dutch oven would be dry, tough and stringy. Once in a while, however, the brisket would be ...

If you’re gearing up for the Jewish High Holidays, which begin at sundown Oct. 2 with Rosh Hashanah, the two-day Jewish new year, there’s a chance you might be preparing brisket for your celebratory ...

From chuck to ribeye, learn which cuts are tender, flavorful and budget-friendly, with tips for cooking each perfectly.

The barbecue specialist then reached into an ice chest and brought out what he termed the ideal brisket. He explained that there are two parts to the cut, the “flat,” and the “point.” The two sections ...

If the first cut of meat you think of for pot roast is chuck, we get it, but brisket is also worthy of that slow cooker - if ...

If you've ever had the pleasure of eating at Franklin Barbecue in Austin, Texas, you may have walked away vowing to purchase a smoker to attempt replicating the food that people spend hours lined up ...

As the Jewish holidays approach, it's time for many of us to think about brisket. My sister who cooks for the Jewish holidays every year (and plenty during the rest of the year) recently admitted to ...

Think the brisket flat is too lean to shine on its own? Think again. Chuds BBQ shows how to turn this underrated cut into something tender, smoky, and seriously satisfying. With the right technique, ...