Preheat the oven to 350°F.
In a small bowl, make a dry rub by combining the chili powder, salt, garlic and onion powders, pepper, sugar, dry mustard, and bay leaf. Season the brisket all over with the rub. Place the brisket in a roasting pan and roast in the oven, uncovered, for 1 hour.
Add the beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan, then tightly cover the pan with aluminum foil. Lower the oven temperature to 300°F and continue cooking until the brisket is fork-tender, about 3 hours.
Transfer the brisket to a cutting board, trim any excess fat, and thinly slice the meat against the grain. Serve with the pan juices.
—From The Brisket Book by Stephanie Pierson/Andrews McMeel Publishing read book review, get more recipes
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