Welcome to the world of delicious smoked ... brisket flat, or beef brisket burnt ends. It’s what gives the brisket its delicious flavor. Our focus today is on a homemade dry rub recipe that ...

Whether you smoke it or cook it low and slow ... If you’re braising a flat-cut brisket, as we are in this recipe, plan on approximately 45 minutes per pound of meat. The six-pound flat-top ...

Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Serve this pulled brisket inside steamed bao buns ...

Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room ...

With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...

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 ...