beef brisket

Hi there! I have a beef round that I planned to cook as a roast beef. I am now reconsidering, and want to try cooking it like a brisket. Anyone ruined a beef round by trying to cook it for about 12 hours, low temperature, wrapping and cooler - etc, or is this the best recipe for success? Input...

I have a Primo Oval XL and I have enjoyed many a good cook. I have avoided the beef brisket however because I heard how difficult is was to do correctly. I am now ready to attempt it this coming weekend. Please give me your advice or links to previous posts on everything to purchasing the...

My friends and I have been debating the best way to cook a whole brisket (flat and point). some say, fat side up, cooking low and slow 225-250 some say, fat side down, cooking hot and fast 300-350 So I knew a better place to get some feedback on this was here, help me out Brethren!