Classic Beef Brisket

In my family the recipe is very simple: Place the brisket fat-side up in a large baking or roasting pan and add 3 cups of beef broth, 1/4 cup of Worcestershire, 6-8 whole peeled garlic cloves, 1/2 teaspoon of black pepper, and 2-3 bay leaves. Slice a large onion and saute in a tablespoon of olive oil. The more you caramelize them, the better the flavor. Scoop the onions around the brisket, then use a piece of heavy foil to cover and seal the pan. This is important to keep it from drying out. Bake at 350 for 3.5 hours without opening. It will be tender, but not falling apart. If you have a brisket that is 8-10 pounds, cook it for 4 hours. Remove the brisket to a cutting board and cover with foil to keep warm. Carefully pour the cooking liquid into a large saucepan, scraping in the onions and garlic. Remove the bay leaves and let the liquid sit until the fat rises. Spoon off as much fat as you can, then use a stick blender to puree the liquid. Bring to a boil and reduce until it is the thickness you like. Slice the brisket and serve with the gravy. Enjoy!

In Texas, a whole brisket (point and flat) goes on a SMOKER at about 225° F for anywhere from10 to 16 hours depending on weight. Dry rub of salt, pepper, and I add garlic and cumin. Woods of either oak, pecan, or hickory or a mix of all three. Feel free to add apple or cherry woods also. They actually give a sweet hint to the smoke. I wrap mine in butcher paper after reaching a certain color usually after about 5-6 hours of smoking. Back on the smoker and then reaching an internal temp of 195 to 200° F it's done. Let the meat rest for at least 2-3 hours before slicing, if not, you WILL LOSE all your juices. Low and slow boys, low and slow.