Kansas City burnt ends may take all day in the smoker, but that first bite of tender, saucy brisket makes it worth the wait.

Transform a classic pork butt into tender, smoky burnt ends bursting with rich barbecue flavor. These caramelized bites of ...

Add Yahoo as a preferred source to see more of our stories on Google. Wallace said she's a big fan of using bologna for burnt ends, and her process is fairly straightforward: cut the bologna into ...

Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles to the braising liquid for a little extra interest. Serve it over ...

As soon as it's warm enough to fire up the grill, cookout season has begun. Turn on Wendy Rene's "Bar-B-Q" (the ultimate outdoor cooking song) and dig out that bag of woodchips. It's time to smoke ...

Burnt ends are a labor of love. Making the tender, sauce-glazed morsels traditionally entails brimming and cubing the fatty, flavorful part of a smoked beef brisket and cooking it again with sauce to ...

From brisket and chili to queso, ranch water, and pecan pie, these recipes celebrate the rich traditions and regional flavors that define Texas cooking. Molly McArdle is Food & Wine's Updates Editor.