Brisket with the Best Dry Rub Ever, and Sweet, Sticky BBQ Sauce

This one meal contains three separate recipes from three different people: Jacob's Grandma Vance, Good ol' Sandra Lee, and some random chef who posted a deliciously simple way of cooking brisket on foodnetwork.com named Tom Perini.

Jaleen's Dry Rub:

The spice rub is a super simple blend of six spices:
-Salt
- pepper (fresh ground is best)
- paprika
- garlic powder
- onion powder
- taco seasoning

Take any container you have, preferably one that is clear, and necessarily the same size all the way up, and fill 1/3 of the way up with salt. Then add one inch of each of the other ingredients, stir to combine, and there you go.

The dry rub is delicious on most meats, and actually really yummy on fresh tomato!

Sandra Lee's Sweet, Sticky BBQ Sauce:

You will need:
- 1 bottle (12 oz) chili sauce
- 1 cup beer (Budweiser is what Sandra recommends, but you can also use any dark colored soda like: coke, pepsi, root beer, or dr. pepper)
- 1/4 cup molasses
- 1 heaping tablespoon McCormick Grill Mates Steak Rub (use this, no substitutes please)
- 2 tablespoons brown sugar
- optional 2 tablespoons cornstarch (to add extra thickness to the sauce if it doesn't thicken enough for your liking.)

Directions:
In a large skillet stir together chili sauce, beer, molasses, steak rub, and brown sugar. Bring to a boil;reduce heat. Simmer for ten minutes, stirring frequently. Sauce should have thickened up quite a bit, but if you like a thicker sauce, ladle some into a small bowl and whisk in cornstarch until you see no lumps, then add back to skillet and allow the sauce to thicken up to your heart's content! Smother your cooked and sliced brisket with sauce and eat as is, or make up some brisket sandwiches.

For The Brisket:

You will need:
- 4 pounds beef brisket, trimmed
- 1 1/2 cups beef stock
- Jaleen's Dry Rub

Directions:
Preheat the oven to 350 degrees F.
Season the raw brisket on both sides with Jaleen's dry rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan. Serve it up!