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 ...

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 ...

A whole brisket consists of both the point and flat sections in one giant piece, and generally runs about ten to 14 pounds. Whole briskets tend to be better for smoking due to the size. The point cut ...

Another tough cut of beef is brisket—this time coming from the breast of the cow. It's leaner than chuck roast and it's made up of two different cuts: the flat brisket and the point cut.

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 ...

Austin's barbecue scene continues to sizzle as three local joints earn prestigious Michelin stars. But a local favorite ...

Cuts from the beef chuck also include flat iron steak and ground chuck, which can be used for your favorite burgers, ...

Michelin Guide, the world's most influential hospitality publication is set to hand out its first Texas restaurant awards on ...