Roasting a brisket in the oven has a few advantages over using a smoker or grill, and one tool will help you take your ...

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.

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.

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.

Since real smoke isn’t an option, you have to rely on liquid smoke, which is made from the condensation of burning piles of wood, along with a few ingredients like vinegar, soy and ...

"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 ...