From Better Homes and Gardens

A popular way to cook brisket is slowly in a smoker. This Davis Dry Rub and homemade barbecue sauce

Beef Brisket

From Taste of the South

Tacos al Carbon

From EatingWell

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

Oven Barbecued Brisket

From EatingWell

In this wet rub, we let the aromatic champion take center stage-a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

Garlic Lover's Rub

From Fine Cooking Magazine

To get a jump start on this recipe, you can season the brisket up to 1 day ahead.

Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

From Smithfield

A wonderful blend of three different chilies combined with an earthy cumin and sweet dark sugar make this a delicious rub for beef and pork.

Santa Fe Nights Rub

From Diabetic Living

Moist and tender, this beef brisket recipe gets a triple dose of flavor from a wine mop sauce, a black pepper rub, and a tomatoey barbecue sauce.

Smoked Brisket with Zesty Barbecue Sauce