- Preheat oven to 350 degrees.
- Place brisket, fat side up, on a rack in a roasting pan.
- Add about 1 cup of cold water the to bottom of the pan.
- Bake brisket, covered, at 50 minutes per pound.
- 10 minutes before the brisket is done, remove from oven, uncover, and cover lightly with lemon juice and brown sugar.
- Bake oncovered at 375 degrees for the final 10 minutes.
- After baking, let brisket "rest" for 10-15 minutes before carving into thin slices.
Man, that's some GOOD brisket. Doesn't taste like a salt-lick, and has an almost candy-like crust. And the brisket sandwiches the day afterward.... Mmmmmmm!
Tonight's brisket is shy of 4 pounds, so we're eating dinner late tonight.
