Easy oven-barbecued brisket

Texas BBQ Masters will tell you that the best-barbecued beef briskets come with a layer of delicious, caramelized bark—the flavorful, crusty exterior created when the spice rub melds with the meat during long, slow smoking. In this oven method, the tasty exterior comes from the marriage of an garlic-and-spice rub as well as a baste with a smoky tomato-chile sauce. For an even tastier brisket, refrigerate the beef in the sauce in an airtight container overnight, and then gently reheat. This allows the flavors to meld and more fully develop. Ask your butcher for the leaner Flat Cut from which the fattier, pointy Deckle has been removed. Serve this brisket as part of barbecue plate with coleslaw and slow-cooked green beans or chop the meat and serve in tortillas for tacos.