For those not in the know, the brisket is a tough cut of meat from a cow's chest area. While it can be divided into the leaner flat and the more marbled point, the brisket is normally cooked in its ...

Food & Wine Magazine asked award-winning Chef Cory Bahr and Pitmaster Jake Wood what they considered the best smokers in the industry. The Lang 36-inch Original Patio Smoker won the title as the Best ...

For years, I smoked briskets and ribs and pork butts in my back yard using an offset wood smoker I got for free off of Craigslist. And I’m proud to say I made some killer barbecue with it, before it ...

Breaking in the new pit! Today’s a special one — we’re firing up the reverse flow smoker for its very first cook here at Chuds BBQ. After all the planning, building, and anticipation, it’s finally ...