Cooking this cut of beef is a project ideal for crisp fall weekends ... beefy flavor that grocery store options can't rival. Now that you have your brisket in hand, it's time to add some pre-cooking ...

so plan on about three quarters of a pound per person of pre-cooked weight if you choose this cut. The flat will have more meat after the cook, so you can plan on half a pound per person. Brisket ...

3. In a bowl, combine the tomatoes, ketchup, honey, Worcestershire, mustard, paprika or chile powder, and vinegar. Stir well.

Chili cook-offs are serious business ... It gets its heft from a 5-pound brisket and earthy warmth from dried Ancho chiles, canned green chiles, and a flurry of spices. Butternut squash rounds ...

Heat oil in a Dutch oven or other pot large enough to hold brisket. Add onions, carrots and thyme and cook over medium-low ... To serve, slice meat thinly against the grain.

"If you can make coq au vin or a braised brisket ... that a home cook might be initially intimidated by the many steps, smart tips like buying fried onions and pre-cubed lamb cut down prep ...

There was multiple slabs of brisket observed tightly wrapped ... The reach-in cooler with the top-rail was observed holding pre-cooked ham at 50F, and sliced tomatoes at 46F.