The night before cooking, rub ingredients into brisket. Allow to marinate.
The next day, roast at 350F uncovered and without extra water, for one hour longer for a five pound brisket. Pour off excess and pour sauce over meat and continue baking at 350F, basting occasionally, until fork tender (about one hour).
Bring ingredients to rolling boil. When meat is done, slice thinly and place in shallow dish; cover with sauce. If possible, let stand overnight and reheat. Freezes well.
Cajun Country -- New Iberia, Louisiana