whats a good recipe for a brisket?How long do you need to cook it per pound?

This one is simple and easy.

Hearty Oven Brisket

1 8-10 lb Brisket

1/4 cup dry red wine

2 Tablespoon molasses

1/4 cup soy sauce

1 teaspoon peppercorns

1 Tablespoon salt

5 cloves garlic

2 medium onions -- finely chopped

2 stalks celery -- finely chopped

Coarsely ground pepper

Cooking a brisket recalls an elementary law of physics. What happens to water at 212 deg. F.? It boils away. By cooking a brisket at 200 deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important that the cooking sack be completely sealed -- a good method is to use what is called a drugstore wrap. here's what you do.

You'll probably notice that a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. here's how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you'll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now lift the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds until you have a tight package. Press fold flat against the meat. This leaves only the ends. Fold these like you would a birthday present -- into a kit shape -- and then fold them under the meat. This is what is known as a drugstore wrap. When you are finished the foil should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process.

When I cook this brisket, I do the whole thing after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed. By morning it is cooked to a turn. A good working woman's scheme. You can eat this for several days without screaming."

Make a marinade of wine, molasses, soy sauce, peppercorns, salt, garlic, onions, and celery. (You can put onions and celery in processor until almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy-duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hours. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or jelly roll pan). Place in a 200-deg. F. oven and cook for 8 hours. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with warm meat. Good hot or cold on sandwiches

I BBQ low and slow all the time and smoke brisket for about 10 to 12 hours (90 minutes per pound at 250 degrees) here is the rub i use.

1/2 c. dark brown sugar

1 c. paprika

1/2 c. celery salt

2 Tbs. granulated garlic

1/2 Tbs. dry mustard

1/2 Tbs white pepper

1 tsp. chipotle powder or cayenne

2 tsp. ground thyme

1/2 tsp. table salt or 1 tsp. Kosher salt.

in a medium bowl combine all ingredients and mix until well combined.

coat meat not to heavy and refrigerate, covered 8 hours before smoking. remove meat 1 hour before smoking to let meat warm to room temp for a better piece of meat.

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have fun