We prepare ours, unrubbed, cap up, and cooked at 250 degrees on a rack for about 4 hours. We add sauce at the table, and serve it with homemade baked beans, fresh tomatoes, and pan fried tortillas.

here is my favourite one.

goofy's brisket

Cooked long and slow, beef brisket becomes incredibly tender. This recipe makes its own sweet and sour pan gravy.
you will need.

* 1 beef brisket (5 to 6 pounds)
* 2 medium-size onions, thinly sliced
* 2 medium-size lemons, thinly sliced
* 1 cup port wine or apple juice
* 1/2 cup firmly packed brown sugar
* 1 tablespoon dry marjoram leaves
* 1 teaspoon coarsely ground pepper
* 8 to 10 medium-size sweet potatoes (about 5 pounds total)
* 8 kale leaves, rinsed and drained, optional

PREPARATION:
Trim and discard excess fat from beef brisket. In a 12- by 18-inch roasting pan, place onion slices and 3/4 of lemon slices; enclose remaining lemon in plastic wrap and chill.
Lay beef brisket on top of onion and lemon. Mix together port wine or apple juice, brown sugar, and marjoram; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300 degrees F. oven until brisket is very tender when pierced, about 4 hours.

Meanwhile, about 1-1/2 hours before beef brisket is scheduled to be done, pierce each sweet potato with a fork and set on oven rack alongside or above brisket. When brisket is tender, uncover pan and return it to the oven to brown the meat slightly, about 15 minutes. Remove beef brisket from pan and place on a platter; keep warm. When sweet potatoes are soft when pressed, remove them from oven, add to brisket platter, and keep warm.

Skim off and discard fat from pan juices. Place the roasting pan over high heat; boil juices, uncovered, stirring often. As the mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-1/2 cups, 20 to 30 minutes. Spoon marmalade over beef brisket, then garnish with reserved chilled lemon slices. Decorate platter with kale leaves. To serve, slice beef brisket across grain.

Crikey. I'm in need of a smoker, some mesquite and loads of brisket, stat!

Low and behold, my wife brought home some skirt steaks from the butcher yesterday. We seared them on the grill last night, and made fajitas. She even rolled tortillas, just for the occasion.

Briskets and skirts - the diet of champions!

(But reality has set in again this morning. I had a bowl of Cheerios with soy milk for breakfast...)

man OrangeCrate how can you drink that soy milk ,i can even get it past the lips,,yuk

My wife is lactose intolerant, so soy milk it is. It was hard to get use to, but you do. We prefer plain rather than the vanilla flavored which is most common I think, and use Costco's Kirkland label (cheap) rather than coughing up for Silk. Besides, Costco's is Silk anyway - I'm pretty sure.

ah that explains it,

Soy Milk doesn't taste that bad if it has Vanilla, and you eat something with a strong flavor with it

On a bet once, (please don't ask me to explain), I tried soy milk with Guinness Stout, if that's what you mean by "something with a stronger flavor". It gave new dimension to the term "heady" beer.