Step 1

Pre-heat oven to 325F.  Grab your roasting pan and rack.

Step 2

Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl.  Rub this on all sides of the brisket.

Step 3

Place brisket (fat side up) on top of the roasting rack in the pan.  Add enough beef broth to cover the bottom of the pan by half an inch.

Step 4

Cover tightly with aluminum foil (I use two pieces to make sure it's tight) or a lid and place in oven for 1 hour.  Reduce heat to 275F and cook an additional 3 hours or until fork tender.  Check the liquid level at least once to make sure that it has not burned off if your oven runs hot.  Add more broth if needed.

Step 5

Cool ~ 15 minutes covered, slice thinly (trim any fat off the top if desired), and serve with horseradish sour cream and/or sharp mustard on the side.  You can also drizzle the brisket or soak the slices with the leftover pan sauce to keep it moist.  Happy Eating! Beckie