2-5 lb. brisket
1 1/2 T kosher or sea salt
1 t ground black pepper
2 t ground cumin
2 t oregano
½ t cayenne pepper (optional)
2 cups bison stock (can substitute beef or chicken) – for Option 1.
Mix salt, pepper cumin, oregano and cayenne together. You may need more rub for larger brisket. Rub mixture over both sides of brisket. Wrap tightly in plastic wrap and then foil or zip lock bag. Refrigerate overnight. Remove meat from wrapping.
Option 1: Place brisket in Dutch oven with stock. Cover tightly.
Option 2: Wrap brisket tightly in 2 layers of aluminum foil, rolling down the foil to keep the seal on top so that the juices do not leak out. Place in Dutch oven or rimmed pan. The brisket will cook in its own juices.
Cook in oven at 250 degrees for four or more hours. The brisket is done when meat shreds easily. Cool meat before shredding or slicing. Brisket should be cut across the grain.