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This smoked brisket recipe by barbecue expert Matt Horn from his restaurant, Horn Barbecue, in Oakland, California, takes time and patience. But this is one smoked beef brisket that is worth the wait.
This article was published in partnership with 5-hour ENERGY Brisket is the big league. Barbecued pork butts and ribs, in some ways, are laced with so much fat and collagen that it’s almost ...
Place corned beef directly on the smoker grate, fat side up and insert your smoker’s meat thermometer probe into the thickest part of the brisket. Smoke for 3-4 hours or until the meat reaches ...
Retired Dallas Cowboys quarterback Tony Romo shares a 'Classic Smoked Beef Brisket' recipe as part of his ... it’s wrapped in foil and gets returned to the smoker for its remaining cook time. 4.
When the brisket reaches 175 degrees, take it out of the smoker and make a pouch out of two large pieces of aluminum foil. I use two layers of foil to prevent leakage.
1 pound smoked beef Brisket, shredded; 1 tablespoon olive oil; 1 leek, halved, thinly-sliced; 1-1/2 pounds Yukon Gold potatoes, diced into 1/2 to 3/4-inch cubes ...