The Best of Brisket: Recipes, Tips, and Tricks

Brisket is beloved, and not just by Jewish grandmas and Texas pitmasters. Almost every meat eater appreciates the savor of a juicy, tender, well-cooked brisket, whether it’s braised or barbecued. And May 28 happens to be National Brisket Day—sure, it’s a little silly, but why not celebrate something so delicious with its own holiday? We rounded up our best brisket recipes, tips, and tricks to pay homage.

• Brisket vs Texas Brisket
• How to Smoke Brisket Like a Pro
• How to Make Brisket Better Than Your Bubbe’s
• What to Do with Brisket Leftovers
• What About Corned Beef and Pastrami?

Brisket vs Texas Brisket: What’s the Difference?

The first step to making perfect brisket, whether you’re barbecuing or braising it, is knowing which cut is best for the job. There are flats, points, and full packers (aka Texas brisket), and they all have their pros and cons. Find out all you need to know about Different Cuts of Brisket.

Snake River Farms American Wagyu Gold Grade Packer Brisket, $189 and up

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How to Make the Best Smoked Brisket Ever

BBQ brisket inspires rhapsodic devotion, and if you’ve had really good smoked brisket, you know why. If you’re interested in trying to make it yourself, you’re in luck: we spoke with a pitmaster (though he would never call himself that) to get all the details on the perfect BBQ brisket.

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Make Brisket Better Than Bubbe’s

Besides BBQ, the other best way to cook brisket is to braise it, but it’s still a low and slow road to perfection. You can cheat with a slow cooker. See our 7 Brisket Recipes Better Than Bubbe’s.

What to Do with BBQ Brisket Leftovers

If you’re lucky enough to have leftover barbecue brisket, there are a lot of delicious things you can do with it besides simply slapping it between two slices of bread (though that’s fantastic too). See 11 Things to Do with BBQ Brisket Leftovers.

Johnny Miller (Gail Simmons’ Christmas Brisket Fried Rice recipe)

What’s the Difference Between Corned Beef and Pastrami?

Besides barbecue and braises, brisket can be cured for corned beef or pastrami (which, like BBQ brisket, is also smoked). You might not give it much thought until Saint Patrick’s Day, but find out The Difference Between Corned Beef and Pastrami.

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11 Things to Do with BBQ Brisket Leftovers

What Is the Difference Between a Radler and a Shandy?

7 Tips & Tricks for Juicy Burgers

With Memorial Day comes the return of backyard grilling season, which means plenty of burgers are on the horizon. Ensuring that warm spring and summer nights bring tender, juicy burgers and not dry, dense hockey pucks has to do with both sourcing and technique. Chowhounds have shared a few simple tricks and tips over the years, starting with buying the right ground beef.

Tip #1: Avoid extra-lean grinds. The higher the fat content, the moister the patty. A burger with beef that’s 80 percent lean (i.e., 20 percent fat) is luxurious and juicy, Brandon Nelson explains on Chowhound.

Chowhound’s Bull Market Burger

Tip #2: Minimal handling is just as important. Form the patties gently, compressing as little as possible. Just as overworking pastry and dough will make it tough, so will over-handling your meat.

Tip #3: Make an indentation in the middle of each patty. Just press your thumb (not too firmly) into the meat and the divot will prevent it from puffing up and will allow it to cook evenly, mike0989 says. This one is also endorsed by Jon Lemon, culinary director of Bareburger; see more BBQ tips and tricks from chefs.

Tip #4: Don’t press the patties with a spatula as they cook—that just forces out the juice. Your spatula is strictly for flipping, and only once.

Tip #5: Keep in mind there’s carryover cooking time, so pull the burgers off the grill just shy of your target doneness. They’ll be just right when they hit the table, cstr says. Conversely, pull them off when they already look perfect, and by the time they hit your bun, they’ll be overdone.

Chowhound

Tip #6: If you just can’t resist buying lean ground beef, try adding a bit of water to it, valerie says. A little extra moisture helps even well-done burgers stay juicy and tender, even if they’re made from 90 percent lean ground beef. Mix in 1/4 to 1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20.

Tip #7: Try stuffing it with cheese and adding fat via toppings. The classic Juicy Lucy is a great option for anyone who wants a really luxurious burger, since it’s full of molten cheese:

Chowhound’s Juicy Lucy Burger

Along those lines, adding fatty, moist condiments like aioli, bacon jam, ripe tomatoes, and sliced avocado will help boost your burger’s juicy factor (and flavor), but can’t totally save a bone-dry patty, so follow the tips above to ensure your burgers stay perfectly moist on the grill, and then go to town with the toppings. Check out 15 Non-Traditional Burger Recipes for Summer BBQs for ideas.

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Read More: The Ultimate Guide to Grilling & BBQ

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Mixed Green Salad with Honey Mustard, Eggs, and Toast

Fresh mixed greens tossed with honey mustard dressing, a hard-boiled egg, and a slice of chewy sourdough grilled to perfection. This simple side salad or quick lunch is on your table in about 15 minutes.

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Honey Mustard Dressing

Honey Mustard Dressing is ready in 10 minutes or less and adds zip to any salad, but don't let lettuce have all the fun! Use it as a dipping sauce for chicken fingers, a marinade for pork, or toss it with freshly roasted vegetables!

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