found but I haven't tried. I rarely cook brisket.
Both recipes require that the brisket be seasoned and put in the refrigerator overnight.

OVEN BARBECUE BRISKET

4-5 pounds beef brisket
1/2 cup packed brown sugar
2 T. Worcestershire sauce
1 T. minced garlic
1 T. chili powder
1 T. ground black pepper
1 T. prepared yellow mustard
1 tsp. salt
1 tsp. cumin
1/4 tsp. nutmeg

Combine everything but the brisket in a large bowl. Mix well. Rub over the surface of the brisket and wrap tightly in aluminum foil. Refrigerate overnight. Preheat oven to 300 degrees. Place brisket in a roasting pan on a roasting rack and poke a couple of holes in the aluminum foil. Cook for 4 hours. Remove beef from foil and let "rest" for about 10 minutes before carving and serving.

CROCK-POT BARBECUE BRISKET

5 1/2 lbs. beef brisket
1 3/4 cup barbecuse sauce
2 T. brown sugar
2 tsps. Worcestershire sauce
2 tsps. black pepper
1 tsp. garlic salt
1 tsp. seasoned salt
1/2 tsp. onion powder
1/2 tsp. dry mustard

Combine all ingredients, coating the brisket well. Marinate overnight. Cook in crockpot on LOW for 9-10 hours. Slice into thin strips across the grain and serve on rolls or buns.

I hope that this helps.

Enjoy the snow for me!