My son-in-law made a great one. He used McCormick's apple rub and slow cooked it about 6 hours at 250*. Then sliced it and served it with homemade tortillas. Yummy.

I cut the brisket in 1/2 short ways and put in 2 foil pans, sprinkle with pepper and garlic powder on both sides. Cover with foil and bake @ 200 for about 15-18 hours and it comes out as tender as can be. We Texans love brisket.
When its done siphon off all the pan drippings. I put it in a 4 cup glass measuring cup and freeze it. Once I take the layer of grease off, it makes the best soup broth.
Let the brisket cool for about 1/2 hour and then slice.

I make my brisket tender and good by seasoning it with salt, pepper sometimes even a sprinkle of onion salt or garlic then pour a can of dr. Pepper on it and cook on low. I don't even use my oven anymore i use my large electric slow cooker or my roaster on a low setting. It is so tender when cut if you do it after a couple of hours or else leave it longer and it just shreds. You can add a bit of bbq sauce toward the end of the cooking but i usually just let everyone put their bbq sauce o to their own liking. Oops i forgot to ell you that i cook it for about 3-4 hours depending on the size of the briskit and if i am going to cook it all day then i place it on a very low setting. Bon apetit.

I've always used a crock pot. Turns out great.

Crock pot, brisket, can of beer and a bottle of chili sauce, that would be Heinz chilli sauce. Start on high for hour, turn down to low and cook all day. Slice across the grain, thinly. Don't drool on meat. Serve immediately with whatever else turns you on and it will be one of the best meats you ever et. Guarantee!

Here is my recipe....Everyone love it..

1c. Catsup
1c. water
2 tbsp. apple cider vinegar
1 sm-med onion sliced thin
1 tabsp. prepared mustard
1 tabsp horseradish
1/4 tsp pepper
1 4lb.beef brisket
2 tsp. salt
2 tabsp brown sugar
2 cloves of garlic sliced (optional)

Combine everything tog. Add meat and marinade for several hours or over night in frig. place meat an merinade in roasting pan, cover and bake at 300 degrees for about four hours or until tender. skim off excess fat from sauce.

I cook really large ones. use Onion salt, Celery salt and Garlic salt sprinkle generously, pour 2 or 3 bottles of liquid smoke over. Do this the day before. Turn over in all the liquid. Cook at 250 degrees for 4 or 5 hrs in the liquid. Let cool, slice and put liquid back on to keep moist. I cook 20lbs or more. Barny COOK COVERED

this is so easy. sear all sides of brisket. place in dutch oven or large pot with cover. empty 1 envelope of liptons onion soup mix on top. add one 16 oz. bottle of coke ( or dr pepper).add salt and pepper as wanted. simmer in pan about 1 hr per pound. add water if liquid starts to dry out . the last hour to hour and a half start adding in this order: onions, carrots, and potatoes (whole to halved vegetables, washed and peeled if you want. ) check meat for tenderness and flavor. ( leave some for the rest of the folks coming to dinner). let set for about 30-45 minutes, no heat, remove from liquid, slice across the grain. heat barbecue sauce and pass in a gravy boat or pitcher. don't forget to call me in time for dinner!

Don't drool on meat -love it.