What style of brisket recipe? BBQ? Jewish grandma?

Here's my Jewish grandma's recipe (which is probably the same as every Jewish grandma's recipe, and which they all think is their own unique creation):

1 cup chili sauce
1 Tbsp. prepared mustard
½ cup brown sugar
Juice of one lemon
1 tsp. salt
[optional] 1 package onion soup mix

Mix above together, and spread over brisket.

Bake in a preheated 350 oven, approx. 30 minutes/pound of meat. Slice thin. Reheat 350 degrees, 30 minutes. Baste 2-3 times.

Personally, I always found her brisket too sweet and dry. My dad's approach is much better:

The night before: Rinse brisket and trim excess fat. Put brisket in a large ziploc bag and add:
-1 bottle of Heinz chili sauce
-minced garlic (2-5 cloves)
-paprika
-a little salt and pepper to taste

Mix it all up so all of the brisket is covered, then put it in the fridge overnight. The next day:
-Preheat oven to 275F
-Remove brisket from ziploc bag and discard bag
-Chop a medium yellow onion and place on top brisket
-In a roasting pan, place several red potatoes.
-Pour beef broth into roasting pan to a depth of ½ - 1 inch
-Place a roasting rack in the pan to hold the brisket, and put the brisket on top of the rack. Bottom of brisket should be clear of liquid.
-Tent alumnium foil around the brisket to keep steam in - this makes it self-basting.
-Bake for 4+ hours. If properly tented, it can’t be overcooked.