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 ...

For visitors to the area, Smokehouse BBQ & Brews offers a delicious counterpoint to the traditional Pennsylvania Dutch fare ...

There’s something almost magical about the moment when smoke meets meat for hours on end, creating a transformation that borders on alchemy. That’s exactly what’s happening at Van’s Pig Stand in ...

"I think in part because having a ... Transfer it to a cutting board. Slice the brisket against the grain, starting from the flat section and working toward the point. Aim for slices that are ...

At his point, I needed to take it out to pour ... I pulled off the brisket. Resting a brisket is the most important part of cooking process, as the fat renders longer and breaks down muscles ...

This past month, a minor online tempest brewed when mainland Chinese tourists who dined at Kau Kee, a Hong Kong beef brisket noodle joint on Gough Street in Sheung Wan, complained about the ...

I set the brisket on the board with the lean/flat ... which is key to ensuring the moisture cooks into the meat. The thickest part of the point is the mohawk, where the fat muscle ends.

Spray with the mop, cover, and cook for about 1 hour longer, or until an instant-read thermometer inserted into the thickest part ... brisket to a carving board and cut off the point, slicing ...

while the point cut is thicker in the middle than ... by inserting an instant-read thermometer into the thickest part of the brisket. You’ll need about 4 hours to cook a 5-pound brisket in ...