There is nothing like a good brisket to cover a meal or two.

Here, I'm starting with a ~7 lb boneless somewhat trimmed brisket. 

I didn't feel like bringing out the large roasting pan and didn't really need that much meat at one time... so, I've sliced the original brisket pretty much in half.  One for tonight and the next couple of days... another for a later day.

This wasn't a fully trimmed brisket, so I took some more of the fat off.  But I didn't need to do much. 

For this, I'm trying out the Basic BBQ Rub from the BBQ Bible.

It provided a great taste on the surface without overly covering the meat taste.  The use of the cracked pepper provided some nuggets of heat in bites that was subtly backed up with the cayenne pepper.  Definately a good use for the Basic BBQ Rub.

Sprinkle on one side...

And the other.

For reference, I'm using a 13x9x2 baking pan here, lined with some heavy duty alum foil. 

Cover the top with some more aluminum foil and place in a pre-heated oven for 2.5 hours.

Besides the time, I also use a temp probe to check it when I think it's supposed to be done.  Look for 165F to know it's done.

I actually ended up at ~200F... a bit of an overshot (if almost 40F is an overshot)... but it worked out fine.

When it comes out, just set it on a platter and re-tent with some alum foil for ~10 minutes to let the juices re-distribute.

After the 10 minutes, slice and serve.

This one wasn't "fall off the fork tender" but that's not what I was looking for.  This one is easy to cut with a fork, but still has some substance to it... just the way I like them... a bit firm, but no chewiness. 

Now, you'll notice a bit of a fat layer acros the top.  This time I left it to see how it looked once cooked,  In the future, I would plan on trimming more of this off.

I just can't wait to get the other half back out of the freezer and cook it again... but this time I'll check the temp earlier.