The Legendary Dragon Alephwyr, named Alephwyr, BA

friends, we are cooking a brisket. I don't have a grill, so we're doing it in the oven. if this makes me a heretic, well, I'm a very happy hereticpic.twitter.com/oXWBUOSwc5

without the smoky flavor of the grill, though, we should give it something! any rub with salt, sugar, and a bit of redness should do. I like this one because it has tons of garlic flakes. if you do it right, the rub will blacken into a tasty accent on the exteriorpic.twitter.com/aiBc98PMNs

you can't use too much rub. apply to all visible parts of the brisket, then rub it in with care. some briskets prefer a little rougher treatment at this stage, but you should only go as far as you're comfortable. this is about your satisfaction, after all. both sides!pic.twitter.com/yPPfvbgMPp

our rubbed brisket is ready to go in the oven. I give it about an hour at 350, then drop down to 250 or lower, and just forget about it. the total time (including that first hour) should be about 1 hr/pound of meat, but maybe less if you have a fancy ovenpic.twitter.com/fIYgohbcpO

while we wait, let's think about sides! the brisket will come out smoky & savory (especially with a little BBQ sauce), so something sour will be great. I made these quick pickles by simmering 1 cup water, 1/4 cup each white vinegar & apple cider vinegar, 2tsp salt, & 2tbsp honeypic.twitter.com/fu5hrkH4n6