Good to Go is a column where our food writers explore Dallas’ restaurant scene through takeout orders, delivery boxes and reheated leftovers. Rene Ramirez of 225 BBQ says he “just gets bored” when ...

1) For the Brisket: Combine the herbs and spices together and whisk to combine. 2) Rub the brisket with the dry rub, cover and refrigerate over night. 3) Place the brisket on preheated 225 degree ...

Brisket is a cut of beef that should be cooked slowly, but you don't have to do it using a smoker, there's an easier way that ...

Braise this crowd-friendly cut of beef in the oven for an easy, make-ahead main course at your next big dinner. Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of ...

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.

Rene Ramirez has always loved to cook. “My mom said when I was little, like in first grade, she’d wake up and I’d be in the kitchen cooking my own breakfast. I was always just really independent,” he ...

I grew up Jewish in Texas, so I was well-acquainted with two distinct types of brisket: oven-braised Jewish brisket in a tangy sauce, and smoky barbecue brisket with a crispy outer bark. They always ...