If you've ever had the pleasure of eating at Franklin Barbecue in Austin, Texas, you may have walked away vowing to purchase a smoker to attempt replicating the food that people spend hours lined up ...

Summertime barbecues are a high-steaks affair (get it?), and brisket is the crown jewel of any serious smoker's repertoire. This cut, taken from the breast or lower chest of the cow, is rich, deeply ...

1. Using the wrong cut of meat. Proper Texas-style brisket is made with the “Packer” cut from a cow. Many grocery stores will only sell the “flat” cut, which has the fatty point cut off the meat. “You ...

You may be tempted to remove the fat from your brisket before you begin the long, slow cooking process. Andrew Zimmern would ...