You've spent the last eight (perhaps 12 hours) roasting or smoking a beef brisket, and now it's time to slice it and serve it. What a fantastic accomplishment, but here's the rub (sorry).

But brisket is always a top choice when eating barbecue. You could slow-roast your own, but there are many restaurant chains that serve a great brisket—and even if you're not local, some take online ...

This nearly effortless brisket gets a savory boost from onion soup mix and a garnet glaze from fresh or frozen cranberries. Justin Chapple is a chef, recipe ... this hearty cut of meat.