Texas-Style Brisket in an Oven

0 Get a large pan.
1 Take the brisket out of the plastic cry-o-vac and rinse it. Blot off the water with a paper towel.
2 Piece together two sheets of foil so that they are big enough to totally envelope the meat. It may take two or three sheets with the edges folded together.
3 Put the foil in the pan.
4 Now, lay the meat on the foil in the pan.
5 Rub it with a generous amount of  liquid smoke. 1/4 a cup is about right but you can use more if you like that really smoky flavor.
6 Drizzle about a tablespoon of Worcestershire sauce over it.
7 Sprinkle with coarse sea salt.
8 Add cracked black pepper and use more than you think you'll need. You should be able to see it.
9 Slice up an onion and lay it over the meat then peel and chop 3 cloves of garlic and lay it over the onion.
10 Sprinkle about a tablespoon of smoked paprika over the top.
11 Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating.
12 Preheat the oven to 225℉. The key to a tender brisket is long, slow, very slow cooking. (very very very slow)
13 You will cook your 8-12 lb brisket  for 12 hours. Put it in before you go to bed and forget about it. The rule of thumb is at least 60 to 75 minutes per pound.
Slicing
14 Let the meat stand for 20 minutes before you start slicing into it. This lets the juices settle.
16 Slice across the grain in thin slices, at a slight angle. Some of the meat may fall apart. If you eat it quick enough no one will know.
17 Now it's time for plates, barbecue sauce, and beer.