Matt Pittman teams up with pitmasters Joe Zavala and Jonny White to compare foil and butcher paper wrapping for brisket. They ...

In the small town of Lexington, Texas, there exists a barbecue sanctuary that has meat lovers setting their alarms for ungodly hours just to taste what might be the best brisket on planet Earth – Snow ...

The drive to Lexington takes you through the heart of Central Texas, where the landscape unfolds like a love letter to wide-open spaces. Rolling hills, grazing cattle, and endless sky serve as the ...

Matt shares his love for Texas barbecue by smoking tender 44 Farms beef ribs over post oak for 10 hours at 250 degrees. He ...

There are many techniques for cooking brisket, with two of the most common being spritzing and using a brisket wrap with ...

The stall is a technical hitch that occurs when grilling that can put a dampener on things. Here's all you need to know about ...

Although pitmasters have long tried to use up every bit of brisket trim, they’re now selling the pure, in-demand fat to ...

“When giving advice, Steve places the best interests of the State of Vermont foremost. He … (read more) The warming of our world didn’t seem so bad when it meant I could actually get ripe tomato … ...

Your BBQ is full of UPFs - the 10 worst offenders and what to replace them with UPFs have been linked to a series of health conditions and some shop-bought favourites are often packed full of ...

He wraps the brisket in butcher paper and lets it rest for three-and-a-half hours, and again wraps the brisket and paper in plastic wrap to steam in the warmer overnight.