The point cut of the brisket is the thicker half of the brisket, and is well-marbled, often with a thick fat cap. This makes it great for braising; the meat will be unctuous and slightly sticky, ...

while the point cut is thicker in the middle than at ... You’ll want to check on the brisket halfway through cooking, and if ...

Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef ...

Smoking brisket will take longer than braising it on the stovetop since you’re cooking it at a lower temperature. If you’re braising a flat-cut brisket, as we are in this recipe, plan on ...

cooking them for about 10 minutes until they begin to soften and colour. Grate in roughly a quarter of the nutmeg, then add all the other ingredients except for the beef brisket. Fill the empty ...

Remove from the oven and turn the beef over, then cover and cook for another 1½ hours. At this point the ... If the brisket is in a long piece, you may need to cut it in half to fit into your ...

Related: 10 Traditional Jewish Recipes That Work for Rosh Hashanah, Yom Kippur and Hanukkah When you go to the store, you might have a few brisket options: the point (sometimes called the crown ...

A good piece of smoked brisket should make you forget that it was once a tough cut of beef ... depending on how hot you are cooking it," he says. Gatlin knows this can be a contentious topic ...