Prep Time:	10 min
Cook Time:	4 hrs

Rub Ingredients:

• 2 tbsp chipotle (or cayenne) pepper or chili powder
• 2 tbsp salt
• 2 tbsp dry mustard
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 1 tbsp sugar
• 1 bay leaf, crushed

• 2 1/4 tbsp vegetable oil
• 2 shallots, shredded (or minced, shredding's easier and the onion comes out finer)
• 2 cloves garlic, shredded (or minced, shredding's easier and the garlic comes out finer)
• Wet:
  • 3/4 cups water
  • 1/4 cup tomato paste (using small can of tomato paste with rest of proportions was too much)
  • 2 tbsp cider vinegar
  • 2 1/2 tbsp honey
  • 3 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
• Dry:
  • 1 tsp chili powder
  • 2 tbsp dark brown sugar

• 3 lb brisket
• 1 1/2 cups beef stock

1. Preheat oven to 350 degrees F.
2. Trim fat from brisket.
3. For the rub, combine chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Pat brisket dry with paper towels and massage rub into both sides.
4. Place in a roasting pan and roast, uncovered, for 1 hour.
5. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
6. Lower oven to 300 degrees F, cover pan tightly (with aluminum foil), and continue cooking for 3 hours, or until fork-tender (original recipe called for 4 lb brisket!)
7. Remove brisket from the oven, let stand 10-30 min.

1. Heat oil in a medium saucepan over medium heat. Cook and stir the shallots in oil for 5 min. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.

   Bring mixture to a boil, then reduce heat to simmer for 3 hrs uncovered until sauce thickens.

Notes:

1. Originally red pepper flakes were used but I can't remember where these fit in...