There's chili, and then there's brisket chili. My journey to perfect this recipe began when I discovered that the secret to ...

Chuck roast and brisket have their similarities, but there are a few differences you should know about before you start ...

After the brisket is cooked, slice ¼ inch across the grain using the cut as your guide. Make lots of slices with the smoke ring up. Brush the outside and light on top of the meat with BBQ sauce ...

You’ve successfully slow-cooked brisket in its own juices. Save the juices for the next step; they are very precious. Slice the meat against the grain into ½-inch slices. Arrange on a plate.