Oven Baked Barbecue Beef Brisket

1. Starting the night before, line a baking sheet with heavy duty aluminum foil, enough to wrap and make a "pouch" around the brisket, lay your brisket in the middle of the foil.
2. In a small bowl mix together your spices to make a rub, sprinkle evenly over meat and rub into both sides of the meat. Pour the Worcestershire sauce and liquid smoke evenly over the meat, lifting the meat as it drips to the sides so that you get this good stuff under the meat as well as on top.
3. Roll down the foil to create a pocket and place foil wrapped meat on plate or pan in fridge to marinate overnight.

The next day about 6-7 hours before serving

1. Allow brisket to come to room temperature for 30-60 minutes before baking. Pour on 1/2 cup of real orange juice and re-seal the foil.
2. Preheat your oven to 275° and bake the foil wrapped brisket on a sheet pan for 5 hours. Carefully remove meat from oven and open foil packet carefully (watch the steam), pour about 1 cup of your favorite barbecue sauce (this is my favorite store bought sauce) over the meat. 
3. Return to the oven, keeping foil open and bake for an additional hour. Remove brisket from oven and allow to sit for 15-20 minutes. Carefully move brisket from foil to cutting board and slice thinly. Drizzle with juices from foil packet and serve with additional warmed barbecue sauce.
4. Serve with rolls for sandwiches or with a crisp salad and these amazing and simple rosemary red potatoes! Pass out the napkins, tie on a bib, get your fingers messy and ENJOY!