32/ Boomer's Brisket

Mix together dry rub: 

• 2 tbl. brown sugar
• 2 tbl. smoked paprika (or regular paprika)
• 1 tbl. coarse salt (or 1-2 tsp. finer grain salt)
• 1 tsp. black pepper
• 1 tsp. garlic powder

• 1 tsp. onion granules
• 1 tsp. coriander
• 1 tsp. cumin
• ½ tsp. cayenne (or omit) 

Trim excessive fat from ~4lb. brisket (but leave a decent sized fat cap on!) and rub all over with dry rub. Place fat-cap up on foil-lined roasting pan and place in 225° oven for ~5 hours. Wrap in foil, and place back in oven for another hour. Let rest in foil until ready to slice thinly.