Oven Roasted Beef Brisket

Ingredients:
2-3 Tbsp sea salt, to taste
1 Tbsp freshly ground pepper
2 Tbsp chipotle chili powder
1/4 cup brown sugar
1 Tbsp smoked paprika
1 Tbsp onion powder
2 tsp dry mustard
2 dashes of worcestershire
3-4 pound beef brisket, fat cap left alone, bottom fat trimmed a bit
2 cups beef or veal stock

Directions:
Preheat your oven to 350 degrees.
Make a dry rub combining the first 7 ingredients and taste to adjust the seasoning. Rub the brisket all over with a bit of the worcestershire sauce and pat the dry rub into all sides of the brisket. Place in a roasting pan with the fat cap up and roast, uncovered, for an hour.

Add the beef stock and enough water to bring the liquid level up to about 1/2 an inch in the roasting pan. Lower the oven temperature to 300 degrees. Cover the roasting pan tightly with 2 layers of tinfoil, or a tightly fitting lid, and continue cooking for 3 additional hours, or until the brisket is fork tender.
Let rest on a covered warm plate for about 10 minutes, and slice thinly across the grain to serve.