From the toppings to whether the point or flat cut of brisket is the best option to add to the bun, it all matters. That's ...

Brisket trimming is a very important step in the cooking process, as improper trimming will lead to uneven cooking, bad bark, poor smoke penetration, and more. The post How to trim brisket in 5 ...

4-pound brisket, flat half, trimmed. 1/2 teaspoon salt. Freshly ground black pepper. 2 teaspoons canola oil. 2 medium yellow onions, quartered. 6 ribs celery, cut into 1-inch pieces (about 2 cups) ...

How to Cook Brisket . Braise this crowd-friendly cut of beef in the oven for an easy, make-ahead main course at your next big dinner.

If necessary, trim excess fat off the brisket, but leave about ¼ inch on both sides. Brush any exposed meat (where there is no fat) with olive oil, then season all over with the spice mixture. 4.

The cut of beef known as a brisket is the chest or pectoral muscle of a cow. It's actually made up of two muscles - a thin strip along the bottom known as the "flat" and a mound of muscle on top ...

Trim the brisket of all but ¼ inch of fat, if not already done. Season the meat liberally with the seasoning and salt, rubbing it into all surfaces of the meat.