Brisket is one of the most deliciously difficult cuts of beef a grill or pit master can take on, but just because it's difficult doesn't mean you can't keep improving. An important step in taking your ...

When Bradley “Chud” Robinson started his new job in the pit room of the late Freedmen’s in Austin in 2015, he couldn’t find any butcher paper. As a backyard cook, he had copied the ways of Aaron ...

Add Yahoo as a preferred source to see more of our stories on Google. brisket on butcher paper - Andrei Iakhniuk/Getty Images "Wrapping a brisket will produce a juicer, more tender end product," ...

It might not be the first thing you think about when you're enjoying a decadent plate of smoked meats, but there's a lot of tricky science that goes into cooking meat low and slow. For example, the ...

There are plenty of ways to screw up a brisket, but when you get it right it’s a beautiful thing. If you’re smoking it at home, it’s not a terribly difficult process. Start by purchasing the right ...