If you're looking for tender, mouthwatering brisket that doesn't require the use of a smoker, give this Ree Drummond ...

Put the brisket in the oven and braise for 12 to 14 hours or overnight. The brisket is done when the meat easily pulls apart. Cool before cutting into slices or shredding.

Pour any liquid left in the dish over the brisket. Cover tightly with foil. Roast 3 1/2 to 4 hours altogether, checking at 2 hours to make sure there is enough liquid to cover the bottom on the pan.

Oven brisket will not take on a smoke ring or deliver huge hits of smoke flavor, because you can’t burn wood inside your house without risking carbon monoxide poisoning.

Okay, before you go on and on about how "real brisket is smoked by manly men with manly intentions" and all that, let me just preface this by saying my father did the majority of the cooking in ...

In a small bowl, combine the salt, pepper, onion powder, cumin and garlic powder. Rub the mix into the brisket and let sit at room temperature, 45 minutes to 1 hour.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 10 to 12 servings 1. Treat meat with tenderizer as label directs. Place on a piece of heavy-duty foil large enough to ...