Brisket is the best. Ribs and pork loins grilled up are kind of foolproof with all that fat and collagen, making it nearly impossible to overcook them. Brisket, though, is more delicate.

"Meat Church BBQ, led by pitmaster Matt Pittman, is your ultimate destination for BBQ tips, smoking techniques, and ...

Andrew Zimmern's holiday-worthy whole beef brisket is braised in an oniony broth with wedges of sweet fennel. Andrew Zimmern's Hanukkah brisket recipe is tender and meaty, served alongside sweet ...

Overnight or 14 hours before serving, preheat oven to 210 degrees. Season the brisket with plenty of salt and pepper. In a hot sauté pan, add oil and sear the brisket on every side until very ...

Learn how to make sweet & smoky brisket for your next tailgate. With the Ravens heading to Tennessee this week, learn how to make your own Nashville staple for this week's tailgate using Frank's ...