From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve ...

Trim silverskin and fat from top of brisket. Turn brisket over. Trim fat to 1/4-in.-thickness. Brush mustard over both sides of beef. Combine salt, pepper and, if desired, onion powder ...

It looks like brisket. It slices like brisket. It even has that rich, smoky bark and melt-in-your-mouth tenderness. But ...

A primal cut, it's a large piece from the breast or lower chest of beef cattle. A brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more.

Given that a cut like short ribs can cost anywhere from $8 to $12 per pound, stew meat around $12, and ground beef around $7, buying a whole brisket and breaking it down yourself can definitely ...

Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to ...

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.