Line a 13 x 9 baking dish with foil. It should be longer than the sides of the pan by a few inches. Take another piece of foil and lay it on top of the first piece of foil. Lay your brisket on top. This second piece of foil will be used to tightly wrap up the brisket.
Liberally pour vegetable oil all over the brisket (about 1/2 a cup.) Rub the oil into the brisket until fully coated on all sides. Pour a handful of the Brisket of Love Seasoning Rub in your hand and rub onto the brisket until all sides are coated with the seasoning (I used about half the jar.) Wash your hands and wrap the brisket tightly with the second piece of foil. Let stand on the counter for at least 30 minutes. If you have time, allow it to sit in the fridge for two hours and then pull out to let sit on the counter another 30 minutes to bring it to room temperature.
Preheat oven to 325°F.
Once the oven is preheated, place your brisket into the oven. At about three hours into cooking time, check the temperature of the brisket. My friend, Matt Baird, suggests that once the meat's temperature reaches 190°F, take it out of the oven. If it’s close to 190°F, check back every 20-30 minutes. This ensures that the meat is tender. And boy is it!
Slice and serve with your favorite barbecue sauce.
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