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 brisket cooks in about four hours. Sweet Hungarian ...

This burnt ends recipe is for cooking a whole packer brisket and ... The point is well marbled and the best cut for burnt ends. The brisket flat is leaner and best for slices. You can smoke the entire ...

This Smoked Brisket recipe ... cut. However, here are a few tips to keep in mind. Shape: Look for a brisket with a somewhat ...

Jamie Oliver’s beef brisket with red wine and shallots is his take on the traditional Greek stifado, or stew, which is usually served with diced beef instead. He shared the recipe on his ...

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 ...

If the brisket is in a long piece, you may need to cut it in half to fit into your casserole. You can use a chilli paste in place of the chilli powder. This can also be cooked on the hob ...