Aaron Franklin on how to smoke the perfect brisket.
Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
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.
How to "hold your meat" and make a brisket taste fresh for hours.
Friends don't let friends slice with the grain.
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
The wildly popular Austin joint announces vegan “Meatless Monday” dinner special.
April 2, 2012 | by Jason Cohen
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
From packer cuts to Certified Angus Beef, all you wanted to know about that succulent, juicy, tender, and tasty brisket you tear through at your favorite barbecue joint.
Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state.
May 23, 2012 | by Jason Cohen