Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
Aaron Franklin on how to smoke the perfect brisket.
Carolina pulled pork, Memphis dry rub, Kansas City ribs or Texas brisket? As if there's actually "debate." Video and highlights from Jake Silverstein's SXSW BBQ panel.
Friends don't let friends slice with the grain.
How to "hold your meat" and make a brisket taste fresh for hours.
Although Jim Goode uses his BBQ Mop for basting smoked meat, it’s flavorful enough to use as a sauce for cooking brisket, and you’ll barely miss the smoky flavor.
February 1, 1986 | Recipe
Daniel Delaney is attempting to do world-class Texas brisket in New York. Our Daniel Vaughn thought he could pull it off, and now Wayne Mueller has agreed.
August 16, 2012 | by Jim Shahin