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1.)
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Generously season the brisket with salt and pepper on both sides and set aside.
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2.)
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Grind up the cumin seeds, celery seeds, red pepper flakes and mustard seeds with a mortar and pestle or alternatively crush with the bottom of a frying pan on a hardened surface.
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3.)
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Mixed the crushed seeds with the remaining dry ingredients in a bowl.
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4.)
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Sprinkle half of the dry mixture on one side of the brisket.
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5.)
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Drizzle half of the molasses and half of the oil on top of the dry mix and spread across brisket with your hands, allowing the dry mix and molasses/oil to become a thick paste.
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6.)
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Repeat the previous two steps on the other side of brisket with the remaining dry mix, molasses and oil.
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7.)
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Refrigerate brisket for at least 1 hour.
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8.)
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When ready to cook, preheat oven to 250 degrees F.
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9.)
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If you have a stovetop safe roasting pan (not glass!
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), place it over two burners and heat on medium high.
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If not, use a skillet.
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10.)
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Add bacon to pan with a shlug of olive oil.
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Cook the bacon until fat is rendered and your prefered level of crispness is reached.
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11.)
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Remove bacon from pan and set aside.
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12.)
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Place the brisket fat side down in the pan and sear it in the bacon drippings.
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13.)
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When the fat side is browned, turn the brisket over and sear the second.
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Snack on bacon strips in the meantime.
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14.)
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If you used a skillet to sear the brisket, move the brisket to a roasting pan when done browning.
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15.)
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Pour the pale ale around the brisket in the roasting pan (if you seared the meat in the roasting pan, turn off the heat at this point).
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16.)
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Cover with foil and bake for 5 1/2 hours.
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17.)
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Remove the foil and bake for an additional 30 minutes, or until meat is tender.
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18.)
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Remove brisket from oven and allow it to rest for at least 10 minutes.
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19.)
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Slice and enjoy!
