Directions

1. Mix together all ingredients other than the brisket to make a rub

2. Preheat the oven to 300°F

3. Wrap the brisket and rub in aluminum foil and place the brisket in a roasting pan, fat side down. Bake for 3 hours wrapped.

4. Rub the rough paste into the leg of lamb

5. Take the brisket from the oven, turn it over, and pour the remainder of the sauce over the brisket and add 1 c water to the pan over the brisket, cover the pan (if using foil, cover the pan tightly). Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.

6. Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce to drizzle over their meat if they like.