6 lrg. cloves, minced
1 tbsp. chili pwd.
1 tsp. paprika
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. dried sage
1/2 tsp. sage
1/4 tsp. oregano
1/4 tsp. red pepper
4 lb. fresh beef brisket

Combine seasoning in bowl and mix well. Set brisket on a large piece of heavy foil. Rub seasons on both side of meat. Wrap tightly in foil. Set in shallow roasting pan, fatty side up. Let stand 10 minutes. Preheat oven to 450°F. Place on center rack for 10 minutes. Reduce heat to 225°F and cook it 8 hours. Drain off drippings and let cool for 30 minutes. Slice thinly across the grain. Serve with your favorite barbecue sauce.