That said, hickory's intense smoke can turn meat bitter. Similar to what happens if you over-smoke beef ribs, your brisket can end up barely edible, so try and avoid a bitter outcome at all costs.

Using brisket instead of ground beef, we create a stew-like texture with chunks of tender, flavorful meat that traditional chili can't match. Adding hickory-smoked bacon adds a subtle smokehouse ...

Who says BBQ has to be a summer thing? Fans of slow-smoked meats don’t have to wait for festival season—Oshawa’s newest spot is serving up authentic Texas barbecue all year long! Dickey’s Barbecue Pit ...