Hi All Well another 12" of snow fell today, so it was a good day to an oven brisket.. Started with 11 .Lb Superior Angus Brisket from Restaurant Depot. Cut n trimmed it down to 5 lbs, the other meat was going into the grinder for/hamburger/meatballs. Rubbed with Texas BBQ brisket rub #2,wrapped in plastic sat overnite in the fridge. Got up at 4:30 am to start the oven, put the brisket in the oven, at 5:00 am after putting on some Montreal Steak Seasonings on it.Oven temp was 250. Put the brisket on a rack with some beef broth. Foiled at 12:30 temp was 170* Hour 1 1/2 hrs later the brisket was probe tender. Wrapped in foil and place into the cooler with towels 4 hrs later it was dinner time. Brisket was tasty n tender and more juicy then the ones I've made before. I missed the smoke taste. All in all not a bad brisket, maybe one of my best of the 10/12 I did. Enjoy DanB PS I was not sure which way the grain was running, did my best.I usually cut off an end piece so I know which way the grain is running. 11 lb packer Trimmed down to 5 lbs Probe tender sliced..YUM!!!