Smoking Brisket wrapped in Foil vs Butcher PaperThis is part 1 of our brisket series where we compare different methods of smoking brisket. Join Matt Pittman, Founder & CEO of Meat Church BBQ, along ...

The Dot also recently reported on a creator who broke down how to convert $3.98/lb brisket ... of ground beef, and how to use the additional chunks of fat to make beef tallow using a grinder ...

The pork is marinaded in a secret recipe for ten hours and roasted for four hours until it falls apart. They top it with ...

And if the brisket comes out a little tougher than you ... there has been an increase in people using "low- and slow-cooking" meat cuts like briskets, beef chuck, beef cheeks and beef short ribs.

And if the brisket comes out a little tougher ... there has been an increase in people using "low- and slow-cooking" meat cuts like briskets, beef chuck, beef cheeks and beef short ribs.

Victor Anast, pit master, said they use third-generation sauce ... to have them ready for noon hour. The brisket went in last night at about 7 p.m. We smoke it at 225 for about 14 hours and we wrap it ...

The gargantuan beef patties are topped with a layer of ooey-gooey ... The Bohemian Bull serves up a simply great burger that's "hand-spanked" and ground in-house using a blend of brisket and chuck.

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Jonathan Glover is sharing affordable steak for everyone at his Flat Iron Steak chain, opening four spots in a year to feed ...