For a lot of aspiring pitmasters, brisket is the ultimate challenge, and the one thing you don't want to do is dry it out. The difficulty of cooking brisket comes from its anatomy. Cut from the ...

Great smoked brisket isn't just about the type of wood or the cooking technique. According to pitmaster Aaron Franklin, it ...

How Louisiana’s Cajun and Creole roots helped define the spice, smoke, and soul of Texas barbecue. The post How Louisiana’s ...

Editor's note: Each Monday online The Daily Record features good eats, whether from a restaurant, a store, a food truck or elsewhere. Check back each week to see 🐄 What's Cooking. Ervin Yoder Jr. and ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — In this week’s COOKING ...

Chef Samuel Kim of Baekjeong shared the three types of meat you should order at Korean barbecue. Kim said brisket is the first meat you should eat at KBBQ. And don't skip pork — especially if pork ...

Texas pitmasters prove the sandwich is sacred, stacking smoky brisket and sauce into bites that define true barbecue bliss.

There’s an art and craft to making barbecue. And many reasons to love it! “[The art] is taking something uniquely American … and being able to make it your own,” Warren Rockmacher, aka the godfather ...

Discover legendary Texas BBQ joints where the brisket sells out by 1 PM daily — from Austin to Fort Worth, these smoky spots define perfection.

SPRING VALLEY, Calif. — A Spring Valley pitmaster is on a quest to make the "Best Brisket" in San Diego. In this Zevely Zone, photojournalist Scott Hall and I tackled a mountain of meat. Some stories ...