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 ...
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 ...
I know we’ve got our work cut out for us, because there’s a lot of good barbecue in Kansas City,” the owner said.
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 ...