I have been making this for years, and I'm not going to lay out all the ingredients measured. That's half the fun. I've had friends buy me measuring cups and spoons as I tend not to measure anything. I usually "eyeball" it or "wing it." So, I will give you the basics of how you can accomplish this yummy brisket.

First, you will need to locate a small brisket in your local grocery store that is the "flat cut." It should have a thin layer of fat on one side and be about 2-3" thick. Rinse it and marinate it for about a day in...well, I use a mixture of Allegro Marinade with maybe a splash or two of beer...you can add olive oil also. (You don't have to do the marinade. The original recipe I learned this from, they put it straight in the oven and simply poured beef broth over the top. It's up to you. Don't go crazy with the salt as this is a small slab of meat.) The next day, sprinkle both sides with Barbecue Rub. There are lots of tasty ones out there. I like Zach's or Earl Campbell's. You are going to place it in a glass dish. If you have a lid, even better...if not, use foil. You need garlic. Cut your garlic into at least half or slithers if they are really big cloves. Make slits into your brisket...maybe 15 or 16 for a small brisket. Insert the garlic cloves. Here is the reason why this recipe is even here....

Step out into your little herb garden paradise and snip off some Mother of Thyme and Rosemary (there are many varieties you can grow). We sell these, ya know! :-) Bring them inside and rinse well because tiny critters could be clinging to them. Cut or pick the tiny leaves off the Mother of Thyme. The Rosemary, you can pull the leaves off and use them larger or you can put them on a cutting board and mince them up. 

Now, you will cover your brisket with lid or foil. I usually bake it a few hours at 300-325 degrees until tender. It usually takes maybe two or three hours. The one I did in the photos, I baked many hours (7 or 8) on 200 degrees. It came out very tender and flavorful, of course. 

The first day, I served this with creamy mashed potatoes and the au jus from the brisket with some baby bella mushrooms sauteed in butter. For lunch the next day, I created a Texas Onion Roll Dream Sandwich with carmelized onions, horseradish sauce and of course, this awesome brisket that had been sauteed in a pan to get it lightly charred...do it after the carmelized onions so that you can use some of the olive oil left over from that.

If you try it, hope you like it! :-)