If you've ever heard of the 3-2-1 rule with ribs, it can work for brisket too. Here's what you need to do to make the best ...

Trimming a brisket doesn’t have to be intimidating. With the right tips and technique, you’ll master the process and get ...

For years I was on the fence about holiday brisket, because most of the time, the meat that emerged from my Dutch oven would be dry, tough and stringy. Once in a while, however, the brisket would be ...

To receive my lastest dinnerFeed posts by email, sign up here. His point (for once) is well-taken. One shouldn’t assume that every man’s genetic make-up includes a barbecue gene; some men equate ...