I love real BBQ in the summer, and this is my recipe for a brisket rub. It's all to taste, and the amount you make depends on the size of your brisket. Use this for general proportions and remember, it's hard to mess this up so be creative.

We just got a smoker, and this is our recipe for beef brisket! It is quite easy but takes hours of slow cooking, with very little work for a juicy flavorful beef brisket, great on it's own or in soft rolls with your favorite bbq sauce!

A friend from work made this years ago. Its really good but I've only made it a couple times because brisket isn't cheep.

I love beef brisket. I love grilled food. Here is my version.

Worth waiting for!

Basic seasoning and Mmmm Good! One of the best sandwiches you will ever have.

A short initial broil can seal in the juices of tough cuts of meat, if they have a cap of fat, like brisket, it bakes the cap to a delicious crisp crust, followed by a slow oven bake to tenderize the beef inside and keep its juiciness.

end result:)

Three pounds of juicy beef brisket flank meat in a rich filling gravy, six beef dinners, perfect for freezing.Sauerbraten means “ fried in sour” and is all about marinading pre roasted beef to sear in the tenderness and flavors and get the drippings to make a special Sauerbraten gravy with the marinade. Then, heating the meat a second time in the oven covered by this special sweet and sour gravy. This recipe is different from making a beef chuck sauerbraten or sirloin sauerbraten, because with those, we sear the juices in, but with brisket meat, which contains more fat, we melt the fat out first.