Chef’s Note: Picking a good brisket. You want a brisket that has a good cap of fat. During the slow cooking process that fat will melt and make the brisket nice and juicy.
If it also has a lot of fat on the bottom, go ahead and trim that down.
Combine the DRY RUB ingredients in a bowl, and mix thoroughly, using your hands. Make sure to break up any lumps from the brown sugar.
Remove the brisket from the refrigerator, and thoroughly coat with the dry rub mixture.
Place the brisket (fat cap up) into a baking pan, and allow it to sit for 30 minutes.
Chef’s Note: The time sitting will warm the roast up a bit (which is a good thing), and it will help the meat absorb some of the spices.
Place a rack in the middle position, and preheat the oven to 350f (177c) degrees.
After the resting period, put the brisket into the oven, and allow to roast, uncovered for about 65 minutes.
Remove from oven, and add the beef stock to the roasting pan.
Cover the with a lid, or aluminum foil, and return to the oven.
Lower the oven temperature to 300f (150c)
Allow brisket to cook for an additional 3 to 4 hours, until the meat is fork tender.
Chef’s Note: The best way to do a brisket is by temperature. If you have a remote probe insert it into the thickest part of the brisket, and use the following temperature guide.
To make beef brisket tender the internal temperature has to climb to 180f (82c) to 205f (96c). At these temperatures, the connective tissue will begin to break down into soft gelatin, without drying out the meat. The conversion of collagen in connective tissue into gelatin does not even start until an internal temperature of 140f (60c) is reached. The conversion becomes most efficient when the internal temperature begins to approach 212f (100c).
Chef's Note: I usually pull it out when the temperature reaches 198f (92c), on my remote... and then let carryover cooking take it up a few more degrees.
Remove from oven, cover, and allow to rest for 10 minutes before slicing it across the grain. Enjoy.