quick brisket update

The brisket has been cooking for 30 minutes, and it already smells magnificent. The brine that I'd made for it smelled wonderful; I patted the meat dry and applied my own dry rub (which also smelled awesome), then covered the meat in foil, placed it in a large baking pan, and cranked up the oven. The meat will bake, wrapped in foil, at about 250ºF (121ºC) for one hour, and then I'll add some stock and lt the meat bake—with a top covering of foil—for another hour. After that. I'll pull the brisket out of the oven, let it rest a few minutes, paint it with my homemade BBQ sauce, then put it back in the oven uncovered for three 20-minute bursts at 350ºF (177ºC). I'll take the brisket out and re-paint it with BBQ sauce every 20 minutes. The result ought to be brisket-y perfection.