Wrapping meat in paper for smoking is a popular technique that'll help you achieve a tender, flavorful barbecue. You won't use it on every item that goes into the smoker, but it's especially common ...

There are plenty of ways to screw up a brisket, but when you get it right it’s a beautiful thing. If you’re smoking it at home, it’s not a terribly difficult process. Start by purchasing the right ...

He wraps his brisket in pink unlined butcher paper to let it rest after cooking. “The advantage of butcher paper over foil is that it breathes, holding the moistness in the meat, but without making ...

Brisket is one of the most deliciously difficult cuts of beef a grill or pit master can take on, but just because it's difficult doesn't mean you can't keep improving. An important step in taking your ...

Nobody really knows how the Texas Crutch came to be, or if it was even truly invented in Texas. It’s a barbecue term that simply means wrapping meat in aluminum foil to accelerate the cooking process ...

The first brisket Matt Horn ever made was untrimmed and cooked too hot and too fast. But Horn, now the acclaimed chef-owner of Oakland’s Horn Barbecue, was determined to get the tough, fibrous cut ...

The craft barbecue movement is already fraught with enough perfectionist anxiety that it’s hard to imagine one of the state’s great pitmasters lending his or her name to a commercially produced ...