Slow-Cooked Meemaw's Brisket

1.Preheat your oven to 275°F (135°C).

2.In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, and brown sugar to create the spice rub.

3.Pat the brisket dry with paper towels. Rub the olive oil all over the brisket, then evenly coat it with the spice rub, pressing gently to adhere.

4.Place the sliced onion and minced garlic in the bottom of a large roasting pan or Dutch oven. Lay the brisket on top, fat side up.

5.Pour the beef broth and Worcestershire sauce around the brisket, being careful not to wash off the spice rub.

6.Cover the pan tightly with a lid or aluminum foil to seal in moisture.

7.Place the brisket in the preheated oven and cook low and slow for about 6 hours, or until the meat is fork-tender and easily pulls apart.

8.Every 2 hours, baste the brisket with the pan juices to keep it moist and flavorful.

9.Once cooked, remove the brisket from the oven and let it rest covered for 20 minutes before slicing against the grain.

10.Serve with the pan juices spooned over the sliced brisket for a comforting, melt-in-your-mouth meal.