Great recipes!
Thanks ladies[and gents]!

Just a suggestion on the temp of the cook. You may find that you will have a much more tender brisket if you lower the cooking temp to around 250-275 degrees. Also cook it till it gets to an internal temp of 195 degrees. Then let it rest for an hr wrapped in foil. I do a lot of briskets in the smoker and the oven and have always had great results with them!

This recipe does not tell whether you are suppose to use all of the mixture to put in the aluminum foil. For people who are not used to cooking or reading your instructions, I think there should be a little more detail. For first time cooks there will need to be better instructions. "Spread generously" does not mean pour all in with meat. It means to put a large amount. So, it would be nice if you could be more specfic. Thanks.

I'm new to site ( sooo glad I found you! ) I've checked all recipes listed. What I'm looking for is help with corned beef and cabbage. I'm not familiar with terms 1st cut, 2nd cut, silverside.
St. Patricks Day straight ahead and it's my turn to fix the main dish for our group. Of course I want to wow them with something like it was straight from Ireland. How many lbs would I need to purchase to serve 20? Thanks in advance for any help you can send my way!

You know, my dad has a really great recipe for brisket tacos using white corn tortillas, (we get ours from a Mexican restaurant near us called Rosa's Cafe) brisket, poblanos, onions, and jack cheese... he has pictures of it on his website here: http://www.whistman.com/blog/20060305.aspx The pictures are down a ways, so you'll have to look.

The best brisket I have ever made... all 12 lbs of it were gone before New Years was over and I saw quite a few naughty vegetarians going back for seconds. I threw a bunch of garlic (whole) into the mix and we spread that on bread and dipped it into the sauce. A total hit!!!

I did not have the soy sauce, so I added some lime juice. I must say this was the best brisket I have ever made in the oven:).
I cooked it for 5 hrs at 275 degrees. My husband loved it. I was afraid it was going to be a little dried so, I also made a salsa to pour over the brisket. I sauted some jalapenos, onions and tomatoes and then added the drippings from the brisket it was so GOOOOD!!!
P.S. The brisket was not dry at all.