But brisket is always a top choice when eating barbecue. You could slow-roast your own, but there are many restaurant chains that serve a great brisket—and even if you're not local, some take online ...

Here's an expert pitmaster's advice on how to easily and flawlessly cut beef brisket and ensure it retains its rich flavor ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast. Clean the meat again at home, leaving a sm ...

In this Hanukkah brisket recipe, Zimmern likes to roast his whole because the fatty nose of the wide end keeps everything moist as it renders. The meat is quickly browned on the stove ...

A great brisket should also have a generous 1/4-inch (or even 1/2-inch) thick fat cap on one side and visible fat marbling on ...

This spiced beef brisket with roasted carrot orzo makes a wonderful Sunday lunch option if you're having friends or family ...

Overnight or 14 hours before serving, preheat oven to 210 degrees. Season the brisket with plenty of salt and pepper. In a hot sauté pan, add oil and sear the brisket on every side until very ...