1. Preheat the oven to 350F

2. Combine well all the rub ingredients and transfer to a vessel large enough to hold the brisket

3. Generously coat the brisket on both sides with the rub. Save the dry up.

4. In a hot skillet, sear the seasoned brisket on both sides until light golden brown.

5. In the same bowl as the remaining dry rub, combine the beef stock, honey, vinegar, ketchup and liquid smoke. Whisk until the sugar has dissolved.

6. Separately, sauté the onion and jalapeño in the vegetable oil until the onions are soft.

7. In a roasting pan, or oven safe skillet layer the cooked onions/jalapenos, seared brisket and top with the sauce made from the dry rub ingredients.

8. Gently move the contents around to let the liquid get under the brisket. The liquid should submerge the brisket at least half way. If not mix in some more stock and salt (1tsp salt to ½ cup stock) until properly submerged.

9. Cover and seal tightly with foil. Bake covered at 350F for 2-1/2 hours (or 1/2hr per pound of brisket) Remove over and bake for 10 min. uncovered