Slow-Baked Oven Brisket

Put that baby in the oven about 4 hours ago at 275 degrees, so about 3-4 hours to go. Smells so darn good in the house, that I'm gonna have to go work outside in the cold for the rest of the afternoon!! Don't want to be tempted to cheat and take a peek.

Update with pictures at dinner-time. Hope it's edible....

Send some of that cold down here please and rain if yu goy any extra. Going to be 97 here and have not had rain longer than Johnny Cash had sunshine in Folsom prison, no rain forecasted for the next two years.

Bated breath.

I was a little worried as this was the 9# big fat end, from the one I did the other day. Almost didn't fit in the roasting pan. Couldn't stand it anymore, and when the timer went off, I almost burned off my fingerprints, getting it un-wrapped to check. Looked great, so finished it uncovered for 20 minutes, and a 30 minute rest. Could have pulled it 30 minutes earlier, and it would have been perfect.

Not bad for a rookie; I will never try to tell you it's as good as real smoked but it got two thumbs up from the boss, and we had seconds. Beans, potato salad, fried okra and jalapeños.