The secret to tender, juicy brisket that's never dry is to cook the brisket the day before you want to serve it and then let it soak overnight in the sauce. The overnight soak allows the meat to ...

Beef brisket is an ideal choice for the low-and-slow cooking method that is pot au feu, a centuries-old French preparation. It's a boiled dinner with tons of flavor, originally meant to be consumed in ...

Combine the brown sugar, salt, garlic powder, smoked paprika, chipotle chile powder, pepper, and mustard powder in a small bowl. Trim some of the fat from the brisket, leaving about a ½-inch-thick ...

Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles to the braising liquid for a little extra interest. Serve it over ...

For years I was on the fence about holiday brisket, because most of the time, the meat that emerged from my Dutch oven would be dry, tough and stringy. Once in a while, however, the brisket would be ...

Cooking corned beef brisket on St. Patrick's Day, though not Irish, is one of many popular dishes served. Here are some tried-and-true methods to cooking corned beef brisket with cabbage or other ...

A backyard barbecue crew takes a familiar brisket and turns it into a bold rotisserie experiment. The cook starts with a ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I don’t know why I find making corned beef from scratch so intimidating. Perhaps it’s the fact that the project ...

Add Yahoo as a preferred source to see more of our stories on Google. Combine the brown sugar, salt, garlic powder, smoked paprika, chipotle chile powder, pepper, and mustard powder in a small bowl.