Roast Beef Brisket

1. Use baking pan as near the size of your roast as possible. If baking pan is too large for the meat, the natural gravy will spread, and both pan and roast will be dry.

2. Season meat the night before (48 hours before is better).

3. Season lean side first with:

• Worcestershire sauce, smoothing it over surface with the back of a spoon
• Seasoned Salt
• Black pepper
• Cayenne pepper

4. Cover tightly and refrigerate overnight.

5. Remove from refrigerator 1 - 2 hours before cooking.

6. Place in oven at 300° F, uncovered, for 3 or 4 hours until fork tender - Baste occasionally with liquid that forms in bottom of pan. Do not add water. When meat is about half done, check juices, if they seem to be cooking away, place a piece of aluminum foil loosely over meat.

7. The natural gravy from this roast is quite strong and maybe too highly seasoned for some tastes. It may be diluted with a little water and beef broth.

8. Slice thin across the grain.