When selecting a beef brisket, it makes sense to select the highest grade of meat possible. Before placing it in the oven, a rub should be applied. This traditionally consists of salt and cracked black pepper, but can also include flavors such as cayenne and garlic powder. One technique for making the brisket moister and more flavorful is to inject an internal marinade. The cooking process itself should be “low and slow,” with a temperature of approximately 225 degrees for 18 hours ideal. For home cooks with less time, a technique of smoking the brisket for a few hours until the meat reaches 150 degrees is employed. The meat is then wrapped in heavy aluminum foil and braised in the cooker with beef broth until it is tender and juicy.