I just pulled my go to recipe for beef brisket for the 4th. This tastes like you would get it at the best barbecue places. If cooking inside, your house will smell like barbecue, I cook ours in a NESCO oven on the screen porch.

3-5 lb brisket (read NOTE)

Salt and pepper

Garlic powder

Meat tenderizer

½ bottle liquid smoke

Rub brisket with dry seasonings. Wrap meat in foil (do not seal yet). Put package in large pan, pour liquid smoke over. Refrigerate 6-8 hours or overnight.

Leaving the foil package in the pan, put the pan in the oven and Cook at 200 degrees for 6-8 hours.

NOTE: expec 50% waste in brisket if you buy one that has lots of fat. Lots of fat makes it cook better and more tender.

Brisket in the oven is super easy and you can't hardly mess it up, over cooking or under cooking, but it is pretty easy to know when it's done.

This is my Ravens easy brisket method.

Rub meat with yellow mustard, put some oil in the bottom of your roaster but don't use a lot because the meat will produce some. I add a layer of sliced onions to keep the meat off the bottom. Put meat in. I use a little worchestershire sauce and half a bottle of Stubbs beef marinade poured over the meat. You can marinate the meat in it prior to cooking but I usually don't. If you want it very spicy use the whole bottle. I like it lighter so use half a bottle. I add about 3/4 cup water with a little liquid smoke in it to the pot. That's it, cover it tight and put it in the oven I cook at 300 till 168 internal temp depending on the size of it usually takes around 4-5hrs or so. When you can stick a fork in it and twist and the meat shreds it's done.

The juice makes a wonderful Gravy when thickened with a corn starch slurry.

Wonderful!

https://www.walmart.com/ip/Stubb-s-Beef-Marinade-12-OZ/286398847

How I do the Gravy

GRAVY: Pour juice liquid into a saucepan; pour off most of the melted fat. In a separate bowl or cup mix 1 1/2 Tbs of cornstarch and 1/2 cup of water mix very well. Put gravy saucepan on stove and bring to a lite boil, slowly stir in the cornstarch mixture, continue stirring and heat for about 2 mins.
Serve the gravy over hot cooked rice or mashed potatoes.
Slice brisket across grain.

If by grill you mean a BBQ with a lid, do it the right way for summer. Find a rub you like and let the grill do the work using the indirect heating method.

My grandmother's recipe.

One trimmed brisket

Lawry's seasoned salt

Onion powder

Garlic powder

1/4 cup worchestershire sauce

1 Tb liquid smoke

Sprinkle seasoned salt, garlic powder and onion powder liberally on both sides and rub in.

Put brisket in large Ziploc bag with liquid smoke and worchestershire sauce and let marinate overnight in fridge.

Put brisket and juices into roasting pan, fat side down and cook covered at 275 for 6-8 hours.

any of the recipes above sound tasty, just cook the brisket w/the fat side up.

I agree the shared recipes will produce delicious brisket. Just what I was looking for. Low heat covered looks to be essential. I cook pork ribs like that. Watchme when I refer to the grill, I mean BBQ. I will most likely use the oven. I can keep my eye on the brisket and regulate the temperature more easily than using the BBQ.

I have made at least one "cow's" weight in brisket with this recipe. Adapted from one my mother got in the 60s.

First of all, cook it the day before you want to serve it.

Take brisket and put it in the middle of enough foil to cover the brisket, sprinkle on liquid smoke, then celery salt, garlic salt and onion salt, turn over and repeat. Make sure fat side is up, then wrap in foil. Put it in a 300 oven and bake 5 to 7 hours. Take it out, while still warm, trim off the big hunks of fat. Wrap back in foil and put in the refrigerator. Save the juice from the pan and refrigerate that also. The next day, slice the meat (it will slice easily while it is cold), put back in the juices, cover the pan with foil and bake at anywhere from 300 to 350 until it is warmed through.

I always serve my BBQ sauce on the side.

i like the idea of cooking the brisket a day ahead. The more food I can prepare before the crowd comes the better.

The recipes shared look pretty good. I used to stuff it like a flank steak and slow cook it. Do you ever watch the show "Sheldon"? They made a whole episode out of a secret brisket recipe. :0)

Martha Scott +1

In addition to the low & slow oven method, allowing the meat to rest or completely cool down, slice, dress with sauce and reheat really makes a big difference.

Enjoy your party.