Brisket is a favorite of barbecue lovers all year round, but at Hanukkah, it graces many family tables across the South.

Brisket has a reputation for being the kind of dinner that takes over your whole day: long marinades, 14-hour smokes, and a nervous eye glued to the thermometer. It doesn’t have to be that dramatic.

First day: Put meat in heavy foil and pour liquid smoke over it. Sprinkle with the three salts generously. Pepper, too. Refrigerate overnight. Second day: Bake 5 hours at 250, then open foil and pour ...

It cooks low and slow with a simple spice rub until it’s tender and easy to slice! The post Oven-Baked Brisket appeared first on Real Balanced.

— -- Emeril Lagasse presents a great recipe from the Texas Beef Council that can prepared without a smoker in your oven. “There’s a lot of ‘Bam!’ here,” he warns. Fitting reward for all your hard ...