Did you know that at one time, brisket was considered a very poor quality meat? History has it, those two brothers from Germany, back in the 1950's decided to smoke up some leftover brisket they had. They left the brisket inside their smokehouse for an entire weekend. For more details go to: www.thanks-giving-recipes.com when they returned to work they sliced up the meat and served it to their customers. The meat was so flavorful and tender that it quickly became a hit.

I remember the first time I had the pleasure of eating beef brisket. It was at this fabulous little Barbecue Restaurant in Croton-On-Hudson, NY called Memphis Maes.

New York isn't known for its BBQ, so my wife and I were a bit skeptical. But after we took our first bite of the "Texas BBQ Beef Brisket", we became believers! My wife then looked at me and said, "You have to make this!" Not wanting to let the lovely wife down, I took it upon me to try and recreate the BBQ brisket at home. I don't own a smoker, so I needed to improvise and cook the brisket in the oven.

Believe it or not, the oven makes a pretty darn good BBQ brisket. Many BBQ enthusiasts will tell you that a smoker is the only way to cook brisket, but I can tell you from experience this is simply not the case.

The secret to a good beef brisket is to cook it nice and slow at around 225 degrees for several hours. So if you are looking for a quick and easy meal tonight, cooking brisket in the oven is not the way to go.

You will have to prepare this particular recipe one day in advance and you will need to plan some extra time to cook the brisket as it takes several hours to finish cooking.

Let's Talk About Dry Rubs

There are a variety of different dry rub recipes you can use for your beef brisket. One such recipe is listed below. Don't be shy with your dry rub. You want to really coat the brisket well. For help visit: www.300-chicken-recipe.com it's not called a rub for nothing, so really rub those spices into the meat with your hands. After the rub has been applied put the brisket in the fridge and let it marinade over night.

DRY RUB

- 1/4 Cup Paprika - 1/4 Cup Light Brown Sugar - 2 Tbs Chili Powder - 2 Tbs Kosher Salt - 2 Tbs Freshly Cracked Black Pepper - 1 1/3 Tbs Granulated Garlic - 1 1/3 Tbs Granulated Onion - 2 Tsp Ground Cumin

THE SAUCE

We need some type of liquid to slowly braise the brisket in the oven. Braising is an excellent way to cook brisket in the oven because it keeps the brisket moist and very tender.

What I do is mix some good quality store bought barbecue sauce with a little beef broth to thin it a bit. I like to use a smoke flavored barbecue sauce. To give it a little more smoky flavor, I also add a few drops of liquid smoke. This makes a very tasty braising liquid.

LET'S START COOKING ALREADY!

Before we start cooking, let's do a little preparation.

Remove the brisket from the fridge and leave it on the counter for 30 minutes or so to allow it to come to room temperature.