Related: The Wonderfully Wacky Restaurant in Missouri You’ll Want to Visit Over and Over Again Fried corn on the cob offers sweet kernels with a satisfying bite and buttery finish that pairs ...

It was the kind of place that served smoked brisket and links by the pound, only had tea to drink, and served food on ...

Brisket so perfectly smoked it makes you wonder if you’ve been eating the wrong food your entire life. Those pickles aren’t ...

We're using our new NINJA WOODFIRE PRO CONNECT XL GRILL to smoke a whole 12 pound packer brisket. With this brisket you're able to get the best of both parts of a traditional brisket, the point and ...

A brisket is made up of two muscles, the point and the flat. The point sits on top of the flat, separated by a layer of fat. Depending on how the beef is processed, there is sometimes a strip of ...

When it's cooked whole, it's usually served as a roast or barbecued brisket. Otherwise, it's cut into flat and point cuts. Many cooks are confused about which of these to buy, though they're ...

Chef and cookbook author Paul Kirk shares his recipe for a whole packer brisket, which includes both the flat and the point. It's a labor of love: This brisket will be on the grill for close to 10 ...

I set the brisket on the board with the lean/flat/thin side on my right, because I’m right-handed, and the fatty/point/thick side on my left. These names reflect the two muscles that make up the ...