For the Brisket:
Prepare a large rimmed sheet pan by lining it with foil and a low wire rack. Coat both sides of the brisket with mustard and Asian Tea Rub. Place the brisket on the prepared sheet pan and cover with foil. Refrigerate overnight.
When you are ready to cook the brisket, remove it from the fridge and preheat the oven to 300 degrees. Slide the sheet pan with the brisket, still covered with foil, right into the oven. Cook until the internal temperature reaches 180 degrees, then uncover the brisket. Continue cooking until the internal temperature is close to 200 degrees and allow one hour cooking time, as the internal temperature remains right around 200 degrees. Test for doneness by lifting the brisket from the center with a sturdy set of tongs. It should bend readily, kind of like a fish.
The cook time will vary, but allow 4-6 hours covered and another hour or two uncovered. Don't be concerned if the temperature goes quickly to 180 degrees and then takes much longer to reach 200. A leave-in meat thermometer is really helpful and is a great tool to have!
Allow the brisket to rest at least 20 minutes, then slice across the grain and serve with sauce.
For the Sauce:
Combine the sauce ingredients in a small saucepan and bring to a low boil. Reduce the heat to simmer and cook for 10-15 minutes until the sauce thickens.
Notes:
The great technique for cooking this brisket came from our friends at The Kitchn and this post for How to Cook Texas-Style Brisket in the Oven. We adapted the seasonings and voila! Look forward to trying many more flavors with this simple, spot-on method.
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