Brisket has a reputation for being the kind of dinner that takes over your whole day: long marinades, 14-hour smokes, and a nervous eye glued to the thermometer. It doesn’t have to be that dramatic.

Chef Andrew Zimmern likes to cook his brisket whole because the fatty nose of the wide end helps to keep the meat moist. It's ...

This Smoked Brisket Chili Recipe In The Slow Cooker is the perfect leftover recipe! As much as I love to smoke meat it is almost always a given that I will have meat leftover. I mean you go big or go ...

I take such pride in this dish from my book “The Step-by-Step Instant Pot Cookbook.” To me, being Jewish is all about traditions, and in Jewish families, brisket is a tradition in and of itself. We’re ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles ...