You can also find the flat or point sold individually if you ... Every brisket is different, but Vanover found that an 11-pound brisket smoked at 225 degrees takes about 12 hours once it starts ...

You can also find the flat or point sold individually if you ... Every brisket is different but Vanover’s found that an 11-pound brisket smoked at 225 degrees takes about 12 hours once you ...

Here's an expert pitmaster's advice on how to easily and flawlessly cut beef brisket and ensure it retains its rich flavor ...

When shopping for beef brisket, note there are two types: the flat “first cut” and the point “second cut” (also known as “deckle”). Go for the flat cut, if you have the option. The flat cut will come ...

A whole brisket will have two distinctly shaped parts: a thicker end, called the "point," and a thinner end, the "flat." The grain in each part will run in slightly different directions ...