Combine the brown sugar, salt, garlic powder, smoked paprika, chipotle chile powder, pepper, and mustard powder in a small bowl. Trim some of the fat from the brisket, leaving about a ½-inch-thick ...

Brisket used to be the final boss of backyard cooking. Pellet grill recipes that make brisket feel less like a risk and more like a ritual turn it into something that’s hard to mess up and even harder ...

In this guide, you’ll learn how to make the best smoked corned beef brisket you’ve ever had—tender, juicy, and full of rich, smoky flavor. Macron’s government collapses: What comes next? Woman who ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Since they ...

When it comes to smoking ribs, the 3-2-1 rule all but guarantees quality. By smoking them for three hours unwrapped, two hours wrapped, then one hour unwrapped with a barbecue sauce glaze, you get a ...

Smoking brisket doesn’t have to be complicated. This pellet smoker method gives you juicy meat, a perfect bark, and low-effort control. Just follow the steps and let the smoker do the work. Taylor ...

Lusciously tender and rich, beef ribs are like the big siblings of pork ribs. Prized for their meaty flavor and succulent texture, these “dino” ribs have become popular for backyard barbecue ...

Recteq makes pellet grills, but those can’t do it all when it comes to backyard cooking. So when the company sought to create an alternative for gas grillers, without making an actual gas grill, it ...

I tested the FlexFlame, Ninja's first-ever full-sized grill, for a month to see how the pricey outdoor cooking system performs.

From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve throughout spring and summer. Molly McArdle is Food & Wine's Updates Editor. She ...

Think of the weekend grilling sessions where the aroma of smoky goodness fills the air and everyone gathers around for a feast. Pellet smokers are the secret to infusing rich, deep flavors into meals ...

Liz Cook is an award-winning food writer, recipe developer, and former restaurant critic who lives in Kansas City, Missouri. She is also the creator of the experimental food newsletter, Haterade.