Beef Brisket

I love BBQ. I really, really love barbeque. I regularly crave barbeque and kept seeing brisket on sale at the grocery store. I thought- surely I can figure this thing out. I have made a brisket twice now- in the oven. The grill is my husband's, not mine. So, I cook it low and slow. Basically, my 3 pound brisket cooked for 10 hours. I will tell you how I like my brisket. I like it falling apart, and "wet". "Wet" means the sauce is brushed on the brisket. Here is how I did my brisket. This is not the only way to cook it- this is just how I do it.

I rubbed the thawed brisket with a dry rub I had on hand. It was Emeril's Rib Rub.
Then wrap it in foil. I used this roasting pan (or whatever it's official name is). I filled the bottom halfway up with water- this will put moisture in the air in the oven, and help with not drying the brisket out. The brisket is well covered in foil. The oven is on 285. I left it alone for 9 hours.
Yes, seriously.
After nine hours, I started basting the brisket with barbeque sauce. There are alot of juices that have collected in the foil, and I let that out and it goes down into the pan. I tent the foil, so the brisket can breathe a bit. I turn up the heat to 300 (mainly because I will be opening the oven door alot to baste during this hour, and I don't want the oven to lose all it's heat), and baste with sauce every 15-20 minutes for one hour. Take the brisket out of the oven, off of the foil and let it rest for 10 minutes before you start slicing.

Slice at a 45 degree angle.

This was my favorite brisket I have made. I like it low and slow for sure. I have tried it before where I cranked up the temp at the end, and the brisket got scorched on the outside. I always serve it with kicked up baked beans.