rub brisket with dry spices, wrap in foil close tightly place in pan with fat cap facing up.

pour water in pan, depending of size of brisket, covering bottom of pan

baked at 300°F for 1 hour.

remove brisket from oven, let foil cool slightly open foil like a bowl.

in mixing bowl add beer, Dr Pepper, 1 cup Worcestershire sauce, 1/2 cup olive oil, and 8 oz liquid smoke mix well, and pour into foil around brisket. Recover with foil, no as tight as before.

continue cooking at 300 1 hour for ever pound of brisket.

Remove the brisket from the over, and drain most
of the juices from the
pan. Remove the foil.

Turn the oven up to 425°F, and cook the
brisket, basting it in the juices removed from the
pan to keep it from
drying out, until the top of the brisket is browned
and looks crisp and
brown, but not burnt.