Brisket is a muscular and tough cut of meat. To turn it into a tender and juicy smoked brisket, you’d better gear up with a good smoker.

Macy Meyer is a North Carolina native who graduated from UNC-Chapel Hill with a BA in English and a second BA in Journalism. Macy is a Writer on the CNET How-To team, covering a variety of topics ...

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Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds. Follow with cold spray or place in ice water to cool down rapidly until the internal temperature is lowered to 100 F. Air ...

We have our homemade pickles, our homemade pickled onions ... is wood-fired using no electricity and no gas. “We manage fire all day, all night, just to get this brisket out the way we like ...