S/o. How do you cook a brisket?

I usually braise it. I have a recipe that's really rich but so easy, where you wrap it tightly in foil along with (summon the Pea scorn now) a bottle of barbecue sauce, some cream of mushroom soup, some dried onion soup, and a few other crappy-for-you ingredients. Cook forever at 300, and it comes out super tender and with its own sauce.

The recipe I have used is a slow braise, covered with onions (and I think tomato paste cones into play somewhere).
I like smoked brisket as well, but we havent tried making that ourselves yet.

We were looking at brisket today at the grocery store but my husband is not experienced enough with his smoker yet to want to risk screwing it up. I was hoping someone will come in here with info for smoking!

We have a wood pellet smoker, so we smoke it. Takes all day and turns out amazing.

That is what we have. How big is the brisket you use?

I’m cooking one next weekend for Father’s Day - for us it’s a 24+ hour slow and low smoke my Big Green Egg.

Pioneer Woman has a brisket recipe that we love. I think it calls for a 5 lb brisket and it is cooked in the oven for several hours. It's delicious and tender when it is done! Sometimes I have done that for fancy holiday meals like Easter or Christmas because we like it so much.

DH smokes it on a simple Weber charcoal grill...so good! He's done whole ones and partial ones, but I usually buy whole ones because the price of a whole one on sale is about the same as a partial cut. It's also more worth his time to just smoke a whole one because we can freeze some of the extra meat.

Here is the way to make a Jewish style brisket. It's tender and so delicious.
1. Preheat oven to 500.
2. Place brisket in pan fat side up.
3. Cover with can of tomato paste.
4. Sprinkle with one packet of Lipton Onion Soup Mix and any other spices you like.
5. Slice at least two onions in thin slices and place on top of brisket.
6. Cover pan with foil. Don't need to add any liquid because the onions will add that.
7. Lower oven to 375 and cook for about 2-1/2 hr.
8. Add cut up carrots and potatoes to pan.
9. Cover back on and cook for at least another two hours.
10. Remove from oven and cool. DO NOT SLICE AT THIS TIME. YOU MUST WAIT TILL IT IS COLD. SLICE THE NEXT DAY.
11. Slice in thin slices across the grain. This can only be done when it is cold. The grain in a brisket can run in several directions. You may need to change directions with the slicing.
12. Reheat with the gravy and serve. Gravy and onions can be served as is or you can pulverize them in a blender for gravy. I usually pulverize half for gravy and leave half as is and mix in to my gravy.
13. May look like a lot of steps but it is so easy.

We just got a Traeger pellet grill so I’ll be watching this thread with great interest! Brisket done right is delicious. 

It's been a while but…if I am not mistaken a beef brisket is the same cut of meat as a corned beef brisket. The difference is that the corned beef has been marinated in the corn beef seasonings, the beef brisket is just plain meat. I always boil my corned beef briskets for a couple of hours. The last time I made beef brisket I seared it then braised it for hours. I think I did that in the oven, wrapped in foil but may have done the braising in a pot on the stove.

Both corned and plain are tough cuts and need the hours of slow cooking to be tender.

I have a recipe somewhere from my DH's old boss who was stationed in TX for a long time. It's about the only brisket I'll eat. If I can find it, I'll post it later. We're in the midst of a kitchen reno and all our cookbooks are packed up.