Brisket has a reputation for being the kind of dinner that takes over your whole day: long marinades, 14-hour smokes, and a ...

First day: Put meat in heavy foil and pour liquid smoke over it. Sprinkle with the three salts generously. Pepper, too. Refrigerate overnight. Second day: Bake 5 hours at 250, then open foil and pour ...

Brisket is probably the most popular barbecue beef option here in the US. It’s the perfect cut for beginners and seasone ...

If you've ever wished that your roast beef had a bit of smokiness, then you need to know about the Old Line State's ...

— -- Emeril Lagasse presents a great recipe from the Texas Beef Council that can prepared without a smoker in your oven. “There’s a lot of ‘Bam!’ here,” he warns. Fitting reward for all your hard ...

Brisket, the word makes mouths water. Taste Texas Brisket, Jewish Pastrami and Korean BBQ. Brisket is the backbone of Texas barbecue and the starting point for Irish corned beef, Jewish pastrami and ...