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.

1 whole brisket (it helps to have a meat thermometer for this recipe) *For brisket rub:1/2 cup chili powder1/2 cup salt1/4 cup granulated garlic1/4 cup granulated onion1/4 cup black pepper1/4 cup ...

3. One hour before cooking, remove brisket from refrigerator and allow it sit at room temperature, leaving plastic wrap on. Preheat oven to 275 degrees. Place oven rack in bottom third of oven. 4.

Preheat oven to 275° F. 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.

"I go with low and slow, around 225 degrees Fahrenheit," Correa reveals, echoing the classic barbecue mantra. This is definitely on the safe end, as setting your smoker any higher than 275 degrees ...