Smoke drifts across the hills of Eureka before you even spot the red-roofed sign. It’s an aroma that settles deep, a promise ...

At Texas Roadhouse, the brisket isn’t just food—it’s a legend. Locals swear by its smoky tenderness that’s earned a loyal fan club of true believers.

Anthony Simmons and Ulysses Zackery have found a niche at the Minneapolis Farmers Market with Just Paula’s, where their ...

A whole packer brisket is trimmed to remove hard fat and uneven edges, creating a clean cut for smoking at home.

Join Chuds BBQ as he fires up the pit for a mouthwatering trio of classic Texas-style barbecue: brisket, ribs, and handmade ...

In “Shigging,” we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they’re allowed to lie once. This week, we’re ...

I must not be the only one making brisket for the first time this week. (Trial run for Passover.) A tweet from the United States Department of Agriculture’s safety unit just caught my eye — it links ...