Cooking beef brisket is second nature if you live in Texas, though no two cooks agree on the exact best method. Fortunately for the rest of the world, learning to prepare beef brisket is not at all difficult or complicated, and leaves plenty of room for personalization. Beef brisket, according to the Texas A&M University professor Dr. Stephen Smith, contains tiny pockets of heart healthy monounsaturated fats like those found in olive oil and canola oil, making foil-wrapped beef brisket not only convenient, but smart.
Lay out enough aluminum foil to completely cover your brisket. Place the brisket in the center of the foil.
Sprinkle the brisket fairly well with kosher salt. Turn it over and do the other side.
Pour your favorite type of seasoning sauce over the brisket. Any brand of liquid smoke works well, as do combinations of chili sauce and Worcestershire sauce. Heavier, tomato-based barbecue sauces are best left as condiments, but thinner sauces that will soak into the meat are good. Experiment until you get the taste you want.
Peel and slice an onion or two, and three or four garlic cloves and lay them on top of the brisket, Sprinkle a generous amount of cracked pepper and some sliced poblano chiles on top for a spicier version.
Pull all four sides of the aluminum foil up over the brisket and fold it together tightly, sealing the meat completely.
Place the foil-wrapped brisket onto a cooking sheet or into a baking pan to make it easier to get back out of the oven, and bake at 250 degrees F for 1.5 to two hours per pound.