That fat line will be thick. The point is well marbled and the best cut for burnt ends. The brisket flat is leaner and best ...

To produce a brag-worthy bark on homemade burnt ends, you'll need to devote a whole day to smoking the brisket. Start by covering the beef with a smoky spice rub, then smoke it, cut it up into ...

You can say the rest is history as burnt ends went from being viewed as scraps to a BBQ staple. While brisket gives this treat a meaty flavor, chuck roast is a cheaper yet equally delicious cut ...

From smoky Texas brisket to saucy Kansas City ribs to tangy Carolina pulled pork, there’s a whole nation of amazing barbecue ...

Burnt ends are controversial, too. Some prefer the traditional method, which Broomfield said involves smoking rubbed brisket at a low temperature for many hours, then slicing and cubing its point ...

It's typical to rest a brisket before slicing, since the sometimes-chewy cut benefits a lot by allowing ... letting foil extend 8 inches past both ends. Repeat with 2 additional sheets of foil ...

A final key step is resting your brisket before slicing and serving, which will help the juices redistribute so they stay inside instead of being released when you cut into the meat. Serving the ...