Teri here are a couple of dry rub recipes and a general guide of how I do it. Memphis Rub 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoons cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. I've used this on from Sharon also. Here is my favourite rub from Steve Raichlens How to Grill (Sharon) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. Okay here goes as I don't have a "recipe" to post. I like to put the dry rub on the night before then wrap in foil or put in a zip bag. I've used a wet marinade too but I don't have an exact recipe so I'll leave that out tonight. I do take it out an hour or so before I put it on the BBQ or smoker. I'm guessing you are using a charcoal grill rather than a smoker here. If you are using wood chuncks or chips in a foil pack be sure and soak them in water for a good 30 minutes or so. Place your meat on the bbq fat side up and maintain a temp around 275. I add wood chuncks about three times during the smoking process....I'd do the same if you are using a foil pack with wood chips in it. I do this for 3 - 3.5 hours. The meat will only take on the smoke flavor during the first few hours of smoking Then I wrap the brisket in heavy foil and continue to cook it for another 3 - 4 hours maintaning a 275 - 300 degree temp. You can finish it in the oven at this point if you want to. The foil keeps the juices in and helps make the meat nice and tender. Remove from the bbq or oven and let it rest in the foil package for at least 30 minutes. Remove the fat cap and slice it across the grain or chop it up and serve with your favorite bbq sauce. We like it both ways...sliced with sauce or chopped on buns with sauce. It does take some time... around seven hours plus but it is so worth it IMHO! Your in for a real treat for sure. Pecan wood is one of my favorites but it is just as good with hickory or mesquite....try all three when time allows and pick your favorite. Let us know how it goes and if you have any more questions just ask or email me through GW. Happy Smokin'!! David

I don't think you have to do it that way. But one thing, it takes a long time (and a lot of oven space) so it helps if you can cook it the day before so you have that oven for others things. Also the gravy is often very fatty so skimming the fat off after it's cooled down in the fridge is another reason I do it. Also, brisket really tastes good reheated... some may say better, so that may be why some suggest letting it sit overnight. The flavors sort of become better upon sitting overnight.

fawnridge, would you mind posting the recipe for the brisket you grew up with. The way I've always prepared brisket is below, but I sure would like to try your growing up recipe. Brisket Woody's Concentrated BBQ Cooking Sauce* Dried Onions Pepper Salt Garlic Salt Oregano Seasoning Salt Cumin START THIS 2-3 DAYS (BETTER IF IT MARINATES FOR 3 DAYS) BEFORE YOU PLAN TO COOK IT. THEN YOU HAVE TO ALLOW 7-8 (OR 12) HOURS TIME TO COOK IT. Before buying brisket, look at the bottom -- the more meat you see the better. Buy the one with the most meat visible from the bottom. Tear off piece of heavy duty aluminum foil large enough to completely enclose the brisket. Place brisket on the foil. Brush (I just pour about 1/2 jar of Woody's on brisket and spread evenly with hand) one side of brisket with Woody's -- be liberal. Then sprinkle on the garlic salt, oregano, seasoning salt, salt, pepper, dried onion, and cumin -- be liberal with the seasoning too. Turn brisket over and repeat this on the other side. (I like to start with the bottom side of the brisket then turn it over and finish the top side. That way it is ready to put in refrigerator when I am finished.) Wrap the heavy duty aluminum foil and place on a large platter, a roaster, whatever will fit the brisket. Marinate in refrigerator for 2 or 3 days. When ready to bake, leave in foil and do not open it up. Put in 300 degree oven and cook for 7-8 hours. (I put in 250-275 degree oven and cook for 12 hours.) You can bake this overnight; for cooking 7-8 hours just turn oven on before you go to bed, put the brisket in the oven and it is ready in the morning. (I put in oven at 6:00 p.m. and take out at 6:00 a.m.) Remove from oven and unwrap foil (be careful, there are lots of juices in the foil so open the foil carefully and leave cupped so the juice does not run out). After cooking, you may take the fat off or leave it on. (I also like to drain off the juices and put the meat on a large platter.) This has an incredible flavor and is extremely tender. IT IS WONDERFUL! You can slice and serve on plates. You can use for sandwiches. It is great served on hamburger buns with a slice of onion as a sandwich, served with pepperoncini and cherry peppers and either French fries, potato salad, or potato chips. *Can purchase at Kroger's; it is with BBQ sauces. Italicized remarks are my additions.

I agree, there's a difference in tender and falling apart. I've had brisket that comes apart in long shreds, but is still tough and chewy. Because I raise my own grass fed beef, there's no fat to speak of on the brisket, so I cook it in an enameled dutch oven for 6-8 hours or wrap it in foil and bake in a roasting pan for that time. My favorite brisket is actually a recipe from Carol/dishesdone, she posted it here years ago. I don't like beer, so I use root beer or gingerale, the kids like the sweetness anyway. Favorite Brisket 1 4-pound beef brisket kosher salt pepper 2 onions, thinly sliced into half moons (I use 3 large onions) 1/2 cup ketchup 1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle) 3 tablespoons brown sugar (I use a bit more) 6 cloves garlic, minced 1 12-ounce bottle beer Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more until tender. Remove the meat from the pan, and puree the gravy with an immersion blender to thicken it up. Slice the meat against the grain, and return it to the gravy! Tastes even better the next day. Freezes well! I Sometimes I just puree half the onions because we like the onions. and most of the time I never even bother to puree it at all. It's great no matter how you do the gravy. Annie