Liquid Marinade

1. Remove the brisket from the packaging. Place it in a colander to drain for 5 minutes. Remove the excess fat, leaving at least 1/2 inch of it intact; this helps to keep the meat moist.

2. Combine the liquid marinade ingredients together in a bowl. Select an acidic marinade because it will penetrate the meat. Create a quick marinade by combining 1 1/2 cups red wine, 1/2 cup olive oil, 1 1/2 tbsp. lemon juice, 1 tsp. cayenne pepper and 1 tsp. garlic powder in a non-reactive bowl such as stainless steel or glass.

3. Place the brisket in a large baking pan, plastic storage bag or bowl. Pour the marinade over the beef brisket. Place the beef brisket in the refrigerator. Turn it over every 2 to 3 hours if you cannot submerge it in the liquid marinade completely. Marinate the brisket overnight in the refrigerator.

4. Remove the beef brisket from the marinade when you are ready to prepare it. Place it in a colander to drain the excess liquid.

Dry Rub Marinade

1. Allow the brisket to drain for 5 minutes in a colander. Cut off the excess fat, leaving 1/2 inch intact. Pat the beef brisket dry with paper towels.

2. Combine the dry rub ingredients in a bowl. Add your favorite ingredients or make a rub by mixing 1/2 cup paprika, 1/4 cup black pepper, 3 tbsp. chili powder, 2 tsp. salt and 1 tbsp. garlic powder.

3. Rub the entire brisket with the spices to cover the meat completely.

4. Wrap the brisket with clear plastic wrap. Place it in a pan and refrigerate the meat overnight.

5. Remove the plastic wrap from the brisket. Cook the meat using your preferred method.