To end up with a brisket that's so tender it practically melts in your mouth, you really have to pay close attention to all ...

First, its sheer size: A whole packer brisket (so called because that’s how it’s shipped from the packing house) weighs 12 to 18 pounds, making it the largest cut of meat most people will ever ...

Packer-cut brisket (around 10 pounds is a good size for your first try) Step 1: Trim the Fat You should trim the brisket while it’s cold, right out of the refrigerator.

But, even if you calibrate the size just right and prepare your brisket to a finish so delicious that leftovers seem inconceivable, you might still end up with some extra. This is, as always ...

And go for a 12-pound “packer” with the point intact. “This is a great size. It feeds 10 to 12 people with leftovers, and there’s enough fat in the point to keep the brisket moist —even ...

This article was published in partnership with 5-hour ENERGY Brisket is the big league. Barbecued pork butts and ribs, in some ways, are laced with so much fat and collagen that it’s almost ...