A great cook can be ruined by an unsteady hand with the knife. Here are tips from a Dallas native who has gone on to barbecue ...

The white striations visible in the brisket flat and point are what breaks down over the cooking process. That fat helps to ...

First, look for extra-lean corned beef and ask the butcher to trim off the top layer of fat from the brisket. Before cooking, cut off any additional visible fat. Try steaming or boiling the meat ...

Remove brisket from water; trim fat. Combine honey and 1 tablespoon mustard. Brush top of brisket with half of glaze. Place brisket on rack in broiler pan so surface of beef is 3 to 4 inches from ...

This cut is less fatty. The point cut has more fat and more connective tissue. The brisket is cured for hours in a brine of water, salt, spices and preservatives and can also be injected with the ...

Ingredients needed Beef Broth - Add in beef broth until the brisket is nearly immersed. The top should still be visible ... sodium, trans fat, monounsaturated fat, polyunsaturated fat, and ...