Oven-Barbecued Pimentón Brisket

• 1 tablespoon kosher saltsalt
• 1/4 cup sugarsugar
• 2 tablespoons cumincumin
• 1 tablespoon pepperpepper
• 1/4 cup pimentón de la Vera, preferably agridulce
• 1 whole, untrimmed beef brisket (about 10 pounds)
• Barbecue sauce (see recipe)

1. 01Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres.
2. 02Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it.
3. 03Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.

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