Briskets can be quite large, making it tempting to cut them before cooking, but whether or not you should depends on a few ...

You've spent the last eight (perhaps 12 hours) roasting or smoking a beef brisket, and now it's time to slice it and serve it. What a fantastic accomplishment, but here's the rub (sorry).

Korean food enchants the palate with its intense taste and various textures. Their Korean brisket is incredibly tender and juicy. With the right techniques, anyone can make a restaurant-grade version ...

This can be a little tricky because the grain can run different ways on the same cut. For dinner portions, slice brisket into ...

From the website Heygrillhey.com, we found a recipe that, according to its founder and BBQ boss lady Susie Bulloch, this ...

For dinner portions, slice brisket into quarter-inch-thick slices. For sandwiches, slice as thin as possible when the meat is cold. Reheat as needed. Lucky for us, metro Detroit is known for ...