bbq: I have one of those large slow cookers. I would like to cook it in that and then chop it up for BBQ sandwiches. I have never done it and I would like some tips.|||Here is the best oven BBQ brisket I've ever made. If you want to finish it on the grill, just take it out and put it on the grill, over a slow fire, for about the last hour. Just long enough to get some smoke flavor. A 7 pound brisket should take about 6 hours at 200, possbly a little longer. It holds well in the oven, so I usually bake them early and just re-heat them over the grill or in the oven depending on my schedule. I've even cooked them the day before and re-heated them the day of the party. * Exported from MasterCook * Hearty Oven Brisket Recipe By : Linda West Eckhardt "The Only Texas Cookbook" Serving Size : 20 Preparation Time :48:00 Categories : Beef Brisket Main Dish Meats Roast Texas Fare Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8-10 lb Brisket 1/4 cup dry red wine 1 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. This is the best brisket recipe I've ever found. I always get raves on it. So easy, so good. - - - - - - - - - - - - - - - - - -|||INGREDIENTS: 5 1/2 pounds beef brisket 1 3/4 cup barbecue sauce 2 tablespoons brown sugar 2 teaspoon Worcestershire sauce 2 teaspoon black pepper 1 teaspoons garlic salt 1 teaspoon seasoned salt 1/2 teaspoon onion powder 1/2 teaspoon dry mustard PREPARATION: Combine all ingredients, coating the brisket well. Marinate overnight. Cook in crock-pot on low for 9 to 10 hours. Slice into thin strips, across the grain and serve on rolls or buns|||go to allrecipes.com|||USE ONIONS AND POTATO.|||Slow smoking is an artform here in Texas. If the temp gets above 200, your BBQing, not smoking. Smoking rends the fat & grissle into goo where you don't even notice it. But how to do this well is too long to type here, so I would like to suggest a link. The first link is to Dr. John's "how to smoke a Brisket". Learn it. Live it. Know it. The second is a great general resource. I modified my offset barrel (Black Diamond) design to there specs and I can cook a brisket for 8 hours and only peek in once every 60-90 minutes. Remember, if your lookin', you ain't cookin... Best of luck!!!|||check out foodnetwork.com then go to boy meets grill/ bobby flay. he's awsome! great bbq recipies!|||Check out bbqu.net. The best.