But no matter which cut of brisket you get, never rush the prep process, which starts before you put it in the smoker or oven. Bring the meat to room temperature first, rather than cooking it ...

Take meat out of the fridge and let it sit for 30 minutes or until room temperature. Wrap brisket completely in foil and again place on baking sheet. Cook brisket in oven for five hours.

Continue cooking for 4 - 5 hours, depending on size, basting frequently. Internal temperature of 185 degrees will indicate a fully cooked brisket. 3. Trim all fat and slice meat thinly across the ...

After the brisket has had time to, in Emeril parlance, "get happy," remove it from the fridge and let the meat come to room temperature. Preheat the oven to 300 degrees for "low and slow" cooking.

It's not unusual to hear a kid say that all her dad knows how to cook is steak on the grill. That's because a lot of men really like grilling, ...