Brisket

Should you wrap brisket when smoking? And if you’re going to wrap your brisket mid-cook, at which point should you do so? And what do you base this on? Time? Temperature? How it looks? Find out in our comprehensive guide to wrapping brisket.

The popularity of brisket has exploded in recent years. But what exactly is it? Where does it come from on the cow, and why is it suddenly so popular? In this guide, we answer all these questions and tips on to cook and serve it.

Burning different woods creates different aromas and flavors, meaning you should consider the smoke you use as another food ingredient like any other. Not all wood smokes are suited to every meat, so choose and pair them carefully. With that in mind, here are the best flavor woods to pair with brisket.

The brisket is two muscles joined, commonly called the point and the flat, that when bought together are described as a whole packer brisket. What is the difference between these two halves? Why choose one over the other? Which do most think is best? Let's find out.

Wagyu beef is widely regarded as the best in the world, and it’s certainly up there with the most expensive! Epic marbling and flavor, it’s a luxury and a treat. Combine that with the king of low n slow smoked meats to get Wagyu brisket? Now we’re talking epic!

Burnt ends are the point end of the brisket, cubed, sprinkled with sugar, then coated in sauce and returned to the smoker until they become melt-in-your-mouth, beefy candy bites. There are many methods and recipes you can follow to produce your own. Here’s our take on them, which we’re sure you’ll love.

Every recipe advises to leave a fat cap on your brisket, for flavor and to protect the meat from drying out. But they rarely say whether to cook it with fat side up or down. It does make a difference, so read on to find out which way is best.

Brisket can weigh 7KG or more, so there’s often leftovers. But reheated brisket can be dry and undesirable if not done with care and proper technique. So use the storage and reheating methods in this guide to get the best results possible.

You can’t just buy a brisket, rub it up and throw it on the smoker. For the best results, you need to trim it first. And though it’s a big, intimidating piece of meat, trimming a brisket properly is easy if you follow the advice below.

After hours of nursing a brisket through a low n slow smoke until perfect doneness, you don’t want to miss any trick when it comes to serving. You need to slice a brisket against the grain to get the most tender mouthfeel. Here’s how to cut a brisket correctly for the best results.

To make the best brisket, create the most delicious bark, to bring out, accentuate and highlight that big beefy flavor, you need to add a rub. But not just any rub. You need one that perfectly marries up with the stated goals. Here are our favorites.

The worst fear of any outdoor cook when tackling brisket is it drying out. Injecting adds moisture, as well as ramps up the flavor profile. See 3 of the best beef brisket injection recipes below, as well as a guide and tips on how to inject the right way.

Here’s how to BBQ brisket, as described by Aaron Franklin, widely regarded as one of the top brisket cooks and experts to ever fire up a smoker. With a complete description of his process and videos to follow, you can perfectly recreate his epic brisket for yourself!