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 ...

Brisket is a large cut of beef that is best cooked low and slow, but the crockpot isn't the only vessel for the job. This ...

These methods are low heat and slow cooking, so plan ahead. Plus, how to smoke one—without a smoker. When you learn how to ...

If brisket has proven itself a bit too pricey lately, there is a more reasonably priced alternative that may be your best bet ...

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 ...

Slow-cooked beef Brisket has never tasted so good. Sliced thin and stacked on a hoagie roll, you almost don't need the au jus. Almost. 1) Cut beef Brisket Flat Half into 3 to 4 pieces. Heat oil in ...

All Things We're Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We'll continue to share more of your kitchen gems throughout the ...

Q: I have a recipe that calls for a brisket. Are brisket and corned beef one and the same? Are they specifically marked brisket or another name? — Pat Miller, Southgate, Mich. A: They are both beef, ...

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 ...