Burnt ends, whole hogs, smoked brisket or dry-rub ribs? Few foods stir more debate than barbecue, and a new museum opening ...

Fantastic side dishes for smoked turkey are the perfect way to complement the main dish of a holiday dinner. It’s great ...

Beyond the Beef Brisket, Bistro Bella Vita’s menu is like a symphony for your taste buds. It starts with the Faroe Island Salmon. Think of it as an orchestra where the potato, pea, kale, and green ...

The process of chopping brisket can dry it out ... the flavor with the rub. “To me, the key to good barbecue is consistency — in the temperature of the meat, in the smoke level, in the ...

They’re not growing in major ways and have remained in containment lines. But the fires are putting up enough smoke that without strong winds, it can settle into the valleys and degrade air ...

Usually we'd throw a brisket into a smoker, but not everybody has one or the time to do it right. A sous vide machine makes ...

Smoking a brisket is a big commitment. It takes an entire day of slow cooking to transform a tough cut of meat into something tender and juicy, requiring patience and a bit of skill. While knowing ...

Mpho smokes fat marbled beef brisket for 16 hours until the outside develops a “bark” crust (made up of a combination of meat sugars, dry rub and smoke), which resembles a lump of coal.