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tips how to make barbecue brisket
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(94)
Recipes
This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.
2.3
(2.33)
Recipes
This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.
5.0
(4.94)
Recipes
You’ll go crazy for these barbecue ribs, which are slow-baked before hitting the grill. Save time by tenderizing them in your Instant Pot.
4.7
(4.71)
Quick
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A splash of bourbon adds smoky depth to this quick-and-easy homemade sauce.
4.0
(4.1)
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These make-ahead ribs are baked in the oven for ease, then grilled to a lacquered char.
4.0
(3.94)
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Recipes
These recipes will throw all your notions about tough cuts out the window.
Easy
Recipes
Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.
4.6
(4.57)
Recipes
A crispy-crusted pork shoulder glazed with a tangy vinegar and butter sauce.
4.0
(4)
Easy
Recipes
This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”
4.5
(4.48)
Recipes
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Recipes
Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.
5.0
(5)
Recipes
This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.
5.0
(5)
Articles
(139)
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
techniques
Making a real Texas-style smoked brisket will take all day, but it's eminently doable (even in a gas grill), and you can demand everyone call you "pitmaster"
Cooking
Five tips that will get you started.
Alyse Whitney
Culture
In this week's Bon Appétit Foodcast, Aaron Franklin shares his brisket secrets.
Emma Wartzman
techniques
Red wine-braised brisket has all the makings of a family classic.
Dawn Perry
Cooking
Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.
Adam Rapoport
Videos
(121)
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The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
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How to make smoked brisket at home.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
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“Truth BBQ is very traditional central Texas-style BBQ to a tee.” Today, Bon Appétit spends a day on the line with pitmaster Leonard Botello at Truth BBQ. Serving up some of the finest barbecue in Texas, Truth BBQ has secured a spot in Texas Monthly’s top 3 BBQ joints.
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“We are probably one of the best gas station restaurants in the world.” Today, Bon Appétit spends a day on the line with Chef Hong Tran, co-owner of Brisket & Rice in Houston, Texas. Brisket & Rice is located in an old Church’s Chicken next to a gas station serving Texas craft barbecue with fried rice inspired by the Vietnamese flavors the owners grew up eating.
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