There are two muscles on a full packer brisket called the point (deckle) and the flat. The point and flat are connected by a layer of fat. That fat line will be thick. The point is well marbled and ...

Start with a whole packer brisket. Don’t buy a brisket flat if you intend to smoke an entire brisket. Your average grocery store butcher counter like Kroger, or Safeway, likely only carries a brisket ...

Cooking a meltingly tender pot roast? These are the best cuts of meat for making perfect pot roast every time, including Ree ...

Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...

The thick, fatty, layered part of the brisket is tender when it’s cooked low-and-slow, but if you use the flat, lean part, the meat becomes hard and dry. So lately, I’ve been using beef cheek ...

Discover the best BBQ in Prosser, WA at Neighbors BBQ - a hidden gem offering authentic Texas flavors in the Pacific ...

He makes a thick patty with a 1/2 lb blend of brisket, flat iron, and trim from other cuts. It’s given a heavy coat of pepper and salt, smoked over post oak to medium, then seared on a hot ...

The meal, comprising beef brisket, bok choy, rainbow carrots, steamed garlic ulu and poi, was the only school lunch in Hawaii ...

Loaded lobster rolls, best-in-class brisket, and smoky noodles: our Victorian reviewers reveal their hitlists.