If you’re dreaming of tender, smoky, fall‑apart brisket but don’t have a smoker waiting on the patio, this oven‑roasted version brings all that slow‑cooked magic with almost no effort. A simple mustard rub, a bold spice blend, and a long, low roast transform this cut into the star of any weekend feast. I actually popped mine into the oven the night before, for the first bake, I went to bed, and by morning the whole house smelled like a Texas BBQ joint. 8 to 10 servings Juicy