Firstly, you’re going to pick your brisket. Emphasis on PICK.
The three options for good meat is Prime, Choice, and Select.
It’s good to remember that, depending on the fat to meat ratio, the brisket will shrink some during cooking.
Try to opt for beef briskets that are well marbled, so the flavor and juices from the melting fat absorbs evenly.
You won’t have to hassle with uneven chops, and the raw fat will keep the meat moist.
Choose your dry rub ingredients from the selection above – Texas-Style, Traditional, or Chuck Wagon.
Mix the ingredients together in a plastic container or a medium bowl (each recipe is suitable for a brisket between 5-10 lbs.)
Scatter the mixture over the meat, using a spatula to pack into the meat. Cooking time may vary.
While not ideal for rugged meats, it comes in handy for those rainy days you didn’t bank on, when you’ve got your meat thawed and in danger of spoiling.
Begin with a 350 degree oven, and cook time until your meat is savory and brown.
Safely wrap your brisket in foil, and stow away in a 150 degree oven or roaster until ready to serve.