Oven Roasted Brisket

Ingredients

• 3 1/2 - 4 1/2 lb Brisket
• 1 tablespoon Smoked paprika
• 1 tablespoon Dried thyme
• 1 teaspoons Onion powder
• 1 cup BBQ sauce
• 1/2 teaspoons Garlic powder
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Cayenne pepper - or to taste
• 2 teaspoons Kosher salt
• 2 teaspoons Black pepper

Instructions

1. 1
   NOTES: Trim the Fat Cap: If your brisket has a thick fat cap, you’ll need to trim it. Use a sharp knife to slice through the edge of the meat and cut through the fat, pulling as you go. Don’t completely remove all traces of fat, you want to leave a ¼-inch layer. A little fat helps to lock in the moisture of the meat as it roasts and add depth and richness to the sauce.
2. 2
   Preheat oven to 300 degrees F.
3. 3
   If your brisket has not been trimmed, use a sharp knife to trim the fat cap leaving only about ¼-inch (see notes below). Mix all the spices together in a small bowl and set aside.
4. 4
   Place the brisket in a large baking pan and pour the spice mixture over the top. Use your hands to rub it over both sides of the brisket.
5. 5
   Turn the brisket fat side up and pour the Worcestershire sauce and BBQ sauce over the top, spreading the sauce with a knife to cover surface of meat.
6. 6
   Cover the baking pan tightly with foil and place it in the oven. Don't even peak at it for 2 hours.
7. 7
   After 2 hours have elapsed, remove the pan from the oven and remove the foil. Flip the brisket over, cover tightly with the foil, and return it to the oven for an additional 1 hour 30 minutes to 2 hours, or until tender enough to slice easily.
8. 8
   Remove from the oven and transfer the brisket to a cutting board. Slice it against the grain, drizzle with some of the sauce from the pan, and serve immediately.