SWEET GLAZED BEEF BRISKET

3 Tbsp. sea salt ( yes 3 Tablespoons)
1 Tbsp. freshly ground pepper
2 Tbsp. chipotle chili powder
1 Tbsp. dry mustard
2 Tbsp. brown sugar
1 Tbsp. smoked paprika
1 Tbsp. onion powder
2 Tbsp. Worchestershire sauce
3 Tbsp. honey
4 lb. beef brisket, fat cap left on but bottom fat trimmed a little
2 cups beef broth or stock

METHOD:
PREHEAT OVEN TO 350

Combine the first 7 ingredients to make a dry rub. Combine honey and Worchestershire sauce and mix well. Brush on the brisket then cover all over with the dry rub including the sides.

Place in a roasting pan, fat cap up and roast uncovered for one hour.

Add the beef stock and enough water to bring the liquid level up to about 1/2 inch in the roasting pan. Lower the oven temperature to 300 degrees, cover the pan with a tight fitting lid or 2 layers of aluminum foil and roast an additional 3 hours or til the brisket is fork tender.
Let rest tented on a board or plate then slice across the grain. Yum.