1 tablespoon chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket
1 1/2 cups beef stock
For the best flavor, you want a brisket known as the “packer’s cut.” This brisket still has a layer of fat across the top called the “fat cap” and good marbling or fat streaks throughout. This extra layer of fat will retain moisture and flavor while the meat cooks.
Place the spices and salt in a bowl. Use a whisk to mix them together until they’re thoroughly combined. Sprinkle half the seasoning mix over one side of the brisket and use your hands to spread it around and rub it in. Turn the brisket over and season the other side.
Preheat the oven to 350
Place the brisket in a roasting pan. Choose one with high sides, since the brisket will produce a lot of juice as it cooks.
Roast the brisket for an hour. Place it in the oven (without covering it first) and let it cook. Don’t open the oven during this time.
After an hour: Add the beef stock and some water.
Open the oven and pour the beef stock into the roasting pan. Add enough water to bring the liquid level to about 3/4 an inch.
Lower the oven temperature to 300 degrees. The rest of the cooking process is low and slow.
Cover the roasting pan with aluminum foil. This is to ensure the brisket doesn’t dry out during the remaining cooking period.
Return the brisket to the oven for 3 hours. Poke it with a fork to test whether it’s ready; if the meat easily falls apart, it’s done. If not, let it keep cooking until the meat is tender.
Remove the brisket from the oven and let it rest. Uncover it and allow it to set at room temperature on a cutting board for 20-30 minutes.
When trying to open attachments using Internet Explorer from within Outlook Web Access users were only able to save the attachments.
It was not allowing them to just open them.
This fixed it:
In IE to Internet Options > Advanced > in the security part uncheck “Do not save encrypted pages to disk”.