Add Yahoo as a preferred source to see more of our stories on Google. In the world of Texas barbecue, brisket is the undisputed star, and the hefty beef rib has become the featured player—the one who ...

The conversation probably occurred sometime in the late 1960s, in a sweltering and smoky pit room attached to a former high school gymnasium, between two of the most famously stubborn men in Texas ...

Nina Schmidt Sells, who grew up in the ’50s, remembers when brisket wasn’t the king cut of beef in Texas that it is today. Her father, Edgar “Smitty” Schmidt, was a longtime employee of the legendary ...

Instructions: Trim the fat from the shoulder clod as needed. Poke around the meat with your finger, and if you find hard pockets of fat, remove with a knife. If the fat is think or spongy, it’s OK to ...

Explore the nutrition facts of Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, all grades, raw, including calories ...

Juniper’s Chef Alex Sze uses the flavorful Pat LaFrieda’s brisket mix—which is actually whole briskets, plus chuck, and the delightfully named “shoulder clod of American Black Angus beef.” Juniper’s ...