Brisket

How to Smoke a Brisket (Plus, a Pitmaster-Approved Shortcut)

Grill/Barbecue

How to Smoke a Brisket (Plus, a Pitmaster-Approved Shortcut)

Award-winning author and grilling expert Paula Disbrowe walks us through her Texas-style smoked brisket recipe.

Latest

Beef

The Best Recipe for a Tender Brisket, According to a Butcher

It wouldn't be complete without the "browned bits."

Holiday

A Jewish-Style Brisket That Tips its Hat to Texas BBQ

Sweet, smoky, and meltingly tender.

Long Reads

I Didn’t Like Grandma’s Brisket—But Here's Why I’ll Always Love It

Did she even like it?

These 5 Brisket Recipes Are the Only Ones You Need

Jewish

These 5 Brisket Recipes Are the Only Ones You Need

A preparation for every personality.

by: Valerio Farris|April  2, 2018
Breaking (Some) Kosher Rules For Love & Brisket

Meat

Breaking (Some) Kosher Rules For Love & Brisket

Don't tell my rabbi.

by: Jake Cohen|March 26, 2018
For Hanukkah, My Catholic Father Makes Brisket

Hanukkah

For Hanukkah, My Catholic Father Makes Brisket

The recipe for his sweet and sticky take.

by: Valerio Farris|December 12, 2017
All About Brisket

Meat

All About Brisket

Brisket isn't just the perfect cut for summer barbecues -- it's also great slow-braised for a cozy autumn dinner.

by: Cara Nicoletti|September 26, 2014
Nach Waxman's Brisket of Beef

Beef

Nach Waxman's Brisket of Beef

The straight-shooting brisket to get you through the winter (with a clever technique that makes every slice the best slice). 

by: Kristen Miglore|November 28, 2012
A Day in the Life of a Barbecue Pitboss

Breakfast

A Day in the Life of a Barbecue Pitboss

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: Supply Chain follows Rodney Muirhead into the kitchen of Podnah's Pit in Portland, Oregon for some first-class barbecue. Since its opening in 2006, Rodney Muirhead has been the pitboss as Podnah's Pit in Portland, Oregon. What does that mean aside from the fact that he has the coolest job title ever? It means that Rodney and his pit crew are up at 5:00am every morning to light oak logs in the firebox and start smoking the 500 pounds of meat that they serve each day, everything from brisket to pulled pork to ribs. Don't let its location in the Pacific Northwest fool you: Podnah's Pit serves serious Texas barbecue. The restaurant is even named for Rodney's grandfather's nickname -- "Howdy, partner" equals "Howdy, podnah" in Texan. And along with slow-smoked meat you can expect an array of Southern fixings: cornbread, collard greens, and even migas. We love the integrity, dedication, and just plain hard work that the Podnah's staff brings to their restaurant. Want to see for yourself? Last Saturday, Rodney recorded a typical day at the Podnah's for us -- it's the next best thing to one of their sliced brisket sandwiches. (Or a smoked prime rib cheesesteak.)

by: Food52|March 29, 2012

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