Set aside an oiled baking sheet (deep enough to hold liquid) or roast pan. Preheat oven to 375F.
Mix the dry ingredients in one boil. In a separate bowl mix the wet ingredients.
Add half of the wet ingredients into the dry ingredients. Mix until combined and then knead until the gluten is well developed.
Shape the loaf into a flat oval (the shape of a brisket) and oil it on all sides. Add to the baking sheet.
Add the rest of the wet ingredients in the baking sheet. Pour some on top of the brisket.
Bake for 25 minutes.
Flip the loaf, baste it with more liquid, and bake for another 20 minutes. You can baste it a few times in the final 20 minutes. There should be very little liquid left in the dish once it’s done baking.
Once done you can finish the brisket by cooking it on a cast iron pan or on the grill. Depending on how you want to serve this, this is when you would glaze it with BBQ sauce. Cook it on both sides until it develops a nice char.
Best served in thin slices.
This is the Wicked Kitchen brisket. I’ve adapted this for various recipes that need beef. I’ve omitted how they serve it because this is versatile.