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In a small bowl, combine the dry spices salt, pepper, paprika, chili powder, cayenne, garlic powder, onion powder, oregano, thyme, dry mustard 1 tablespoon of the brown sugar and 3 tablespoons of olive oil.
Place the brisket in your roasting pan. This can be any deep oven dish, as long as it has a fitted lid and a rack or smaller oven-safe dish to keep the brisket off the bottom. Generously rub all sides with the spice mixture.
Roast the brisket for 1 hour.
In another bowl, combine the beef stock, ketchup, barbecue sauce and remaining sugar.
Add the stock mixture to the bottom of the roasting pan and cover with the lid. Lower the oven temperature to 300F, and cook for an additional 2 1/2 to 3 hours, or until the meat is tender.
Trim the excess fat from your brisket, baste with the sauce from the pan and allow to cool slightly before slicing across the grain, or the way the muscle fibers are aligned, similar to a piece of fabric. Serve with the extra sauce no need to strain it first.
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