Oven Smoked Brisket
1 3 1/2-4 lb second cut brisket
2 Tbsp molasses
1/3 cup your favorite meat rub
2 Tbsp smoked paprika
Preheat oven to 225°F.
Cut a sheet of foil more than twice as long as your brisket and lay it over a sheet pan.
Cut an equal sized sheet of parchment paper and crumple it into a ball, then wet it.
Lay the parchment paper over the foil.
Place the brisket in the middle of the tray and rub well with molasses.
Then flip and rub the other side.
Coat both sides of the brisket with the rub and smoked paprika.
Pat the exterior to make sure the rub adheres.
Close up the parchment paper, then seal the foil.
Wrap the brisket in another large sheet of foil and return to the sheet pan.
Place brisket in the oven and cook for 7 1/2 hours.
Remove from oven and allow to rest for at least 30 minutes, then unwrap.
Let rest for another 10 minutes, then cut in half with the grain, Then slice against the grain for short slices.
