Need Beef Brisket Resipe

Brisket means Texas BBQ, and that is basically cooking it at 225-275 or
so for up to an hour per pound to an internal temp of about 185. If I
didn't have a smoker, I'd do everything Texas style except the smoke.

* Trim top fat to about 1/4" or to taste. Do not discard! Put the cut
fat on the brisket during cooking to baste it!
* Massage a thin coat of regular mustard to make the dry rub adhere.
* Apply dry rub.
* Put the trimmed fat on top of the brisket for for basting during
cooking. This will render over a few hours.
* Cook in the oven at about 250 for several hours until internal temp
or fork tenderness achieved.
Let it rest in foil for at least an hour.
* Devour.

While some people swear by certain store-bought rubs or their own
concoctions, they are easy to make. Start with equal parts brown
sugar, kosher salt, enough to cover the brisket. Then add a little of
whatever other items you like, such as onion powder (not onion salt),
garlic powder (again, not salt), Old Bay, coriander, chili powder,
black pepper, paprika, etc. A bare minimum rub for me is salt, brown
sugar, paprika, black pepper.