Take brisket out of fridge and let set at room temperature for 30 minutes. Do not trim the fat off the brisket.

Preheat oven to 300 degrees.

Lay brisket on top of heavy duty foil.

In a small bowl stir together the 2 tablespoon worcestershire sauce, 2 teaspoon pepper, 1 ¾ Kosher salt, 1 teaspoon garlic powder, and 1 teaspoon garlic salt. Use a spoon and spread it over the brisket. Wrap tightly in foil and place in roasting pan with the fat side of the meat down.

Bake at 300 degrees for 4 hours. Do not open foil during this time.

In a large sauce pan, combine all of the ingredients for the BBQ Reduction Sauce. Stay at your pan while it melts together and bring to a slow boil.

Turn down heat and let simmer while stiring for 15 minutes. Remove from heat and set aside.

After brisket has cooked 4 hours, remove it from oven and turn oven to 325 degrees.

Unwrap the brisket and set it in the roasting pan.

Pour 3 cups of the BBQ Reduction Sauce over the meat. Cover roasting pan with foil and bake for 30 minutes.

After 30 minutes, remove foil and bake uncovered for another 30 minutes.

Let set on a cutting board for 10 minutes before slicing.

Serve with remaining BBQ Reduction Sauce.

Enjoy!