BBQ Brisket

shared by Patty H.
(This has been taste-tested by the Hallam bunch and received a unanimous thumbs-up.)
Ingredients:
4 pounds beef brisket
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon dried, crumbled oregano
1/4 teaspoon ground sage
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper

Directions:
1.If necessary, cut brisket to fit pan
2.Mix all the spices. Coat all of the brisket with the spice mixture.
3.Cook in a cooking bag placed in a roasting pan to preserve juices or just place in the roasting pan and cover tightly with foil (which is what I did.)
4.Roast at 250°F for 4 hours. Remove from the roaster and allow to cool slightly for easier slicing.
5.Pour juice into a glass measuring cup. Put in refrigerator and cool so that any excess grease rises to the top. Skim this off and keep just the juice.
6.Thinly slice the brisket (an electric knife works best)
7.Mix the juice with your favorite BBQ sauce.
8.I cook this ahead of time and refrigerate. Then, prior to serving I put meat and BBQ sauce/juice mixture in a crock pot and heat on low until ready to serve.
You could probably use the same spice mixture and cook a roast this way as well.