Many cooking methods seek to master brisket, but none finesse it quite like the pit. Given its long, slow, yet intense approach, smoking is just the right method to tenderize the tougher brisket.

This article was published in partnership with 5-hour ENERGY Brisket is the big league. Barbecued pork butts and ribs, in some ways, are laced with so much fat and collagen that it’s almost ...

The oak wood allows for a consistent burn, with hickory, maple, and cherry making anything you pull off the smoker taste great. The pellets come in a 20-pound bag and are free from fillers or ...

Scatter 1 cup of the wood chips over the hot coals. Set the brisket fat side up on the grill opposite the coals. Close the grill and smoke the meat at 275°F to 300°F for about 4 hours.

Smoke at the perfect temperature . It's important to keep the temperature even and calibrated according to the size of the smoker. The meat gets much closer to the fire in smaller cookers, so for ...

You, too, can smoke restaurant-quality brisket at home. Courtesy of Omni PGA Frisco Welcome to Clubhouse Eats , where we celebrate the game’s most delectable food and drink.