I use chunk hickory and mesquite chips when I'm smoking, and it's best to use the "low and slow" method. We'll be cooking the brisket at 225 degrees for 1 hour to 1 hour 15 minutes per pound.

For those not in the know, the brisket is a tough cut of meat from a cow's chest area. While it can be divided into the leaner flat and the more marbled point, the brisket is normally cooked in its ...

If you've ever had the pleasure of eating at Franklin Barbecue in Austin, Texas, you may have walked away vowing to purchase a smoker to attempt replicating the food that people spend hours lined up ...

Tuffy Stone began his culinary career in a French kitchen, focusing on haute cuisine. But he’s probably better known for his skills in a more humble arena: the barbecue pit. You may recognize Stone ...

In this analytical reaction video, a seasoned BBQ professional provides a candid critique of a brisket recipe prepared by ...

Smoke drifts through the air, sauces simmer low and slow, and pitmasters tend their fires with quiet confidence. What might ...

Smoky secrets of NYC revealed! Discover under-the-radar BBQ joints locals love for juicy brisket, fall-off-the-bone ribs, and ...