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I know everyone has someone in their family that cooks the best brisket that an outsider could never compete with. I tried this recipe today and this is definitely a contender. I prepared it with Southwest Risotto and Roasted Asparagus. Great dish!

Ingredients:
¼ cup coarsely ground black pepper
1 tablespoon finely snipped fresh rosemary or 1 teaspoon dried
rosemary, crushed
¼ teaspoon ground red pepper
¼ teaspoon ground cloves
1 (4 to 5 pound ) brisket
1/3 cup water
1/3 cup soy sauce
1 tablespoon tomato paste
3 teaspoons paprika
1 teaspoon ground cumin
1 clove garlic, minced
Fresh rosemary sprigs

Directions:
Combine black pepper, rosemary, red pepper and cloves. Spread on a piece of waxed paper. Place brisket on pepper mixture; press mixture into meat, turning and pressing to coat all surfaces. Place brisket in a shallow baking dish.

For marinade, combine water, soy sauce, tomato paste, paprika, cumin and garlic. Without dislodging pepper, carefully pour marinade over meat. Cover and refrigerate overnight.

Preheat the oven to 275. Carefully remove meat from marinade. Wrape meat in foil. Place in shallow roasting pan. Bake 4 hours for medium. Garnish meat with fresh rosemary sprigs. Serves 16 to 20