Brisket, which comes from the lower pectoral area of the cow, is known for its toughness due to the high amounts of connective tissue it contains. It's made up of two cuts — the flat cut and the ...

Three words hold the key to a good smoked brisket: Low and slow. Arriving at that perfect, melt-in-your-mouth hunk of meat takes patience, timing, and a good cut of brisket to begin with.

The steam from the cure smelled peppery and sweet; I just hoped it’d be enough to penetrate my two-and-a-half pound brisket. I opted for a flat cut of brisket: It’s leaner with a more compact ...

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 ...

Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these tried-and-true ways cook it.

Beef brisket is the cut used to make corned beef. A primal cut, it's a large piece from the breast or lower chest of beef cattle. A brisket is a tough cut with connective tissue throughout ...