Sometimes, two very different cuts of beef can still be good at the same job, and when you are looking for a showstopper for a big dinner, prime rib and brisket are both bound to be considered.

While there's a ton of options for exactly what you decide to smoke, it's brisket that presents the ultimate challenge to pitmasters of all levels. Why? It tends to be a large cut from muscles that ...

Butchers share the restaurant chains serving the most tender, flavorful brisket right now.

You shouldn't just toss any piece of meat into pot roast. For the most flavorful and tender result, follow Alex Guarnaschelli ...

Jesus Diaz starts his barbeque process on Wednesday for the smoked meats he plans to serve on Saturday night, the one day per week the Barking Cow BBQ truck is currently open. He shops on Wednesday, ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

"Because everyone likes it!" says David Anderson, a Livestock and Food Product Marketing Professor at Texas A&M. Once considered a cheaper cut of meat, brisket has now become somewhat of a luxury for ...

On the northeast tip of the city lies Holy Cow BBQ at 264 26th St., a cacophony of chicken, brisket, pulled pork and ribs from across America. Founder and Pitmaster Rob Serritella was already three ...