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 ...

While the brisket may be the headliner, the supporting cast at Pappy’s deserves equal billing. The ribs – dry-rubbed and slow-smoked – arrive at your table with a perfect pink smoke ring and just the ...

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

Trim the point and cut it into 1-inch cubes. Toss the cubes in barbecue sauce if desired, then return them to the smoker. Smoke the sauced cubes until they’re sticky, sweet, and melt-in-your-mouth ...

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 ...

Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped ...