Indoor Barbequed Brisket of Beef

      6 lb Brisket of beef                     2 ts Onion powder
           Rub:                                2 ts Garlic powder
  2 1/2 tb Dark brown sugar                         Salt to taste
  1 1/2 ts Dried sweet basil                        Sauce:
    1/8 ts Ground cumin                      1/4 c  Vinegar
    3/4 ts Ground coriander                  1/4 c  Brown sugar
    3/4 ts Ground savory                     1/4 c  Worcestershire sauce
    3/4 ts Dried thyme                         2 c  Water
    3/4 ts Black pepper                        1 c  Ketchup
    3/4 ts White pepper                        1    Onion; minced
      2 tb Paprika                             1 ts Celery seed
      2 ts Dry mustard                              Salt to taste

  Recipe by: Edward Beatty Prepare the rub: Combine all the ingredients in a
  small bowl. Store the mixture in an airtight container for up to four
  months. There's no need to refrigerate it.

  To use the rub: Massage it into the meat thoroughly the night before you
  plan to grill or bake. Wrap the meat well in plastic wrap and place in the
  refrigerator until cooking time, so the flavors will be absorbed into the
  meat.

  Cover and bake 5 hours at 275. Drain off grease. Set aside.

  Mix all ingredients for sauce and boil 15 minutes. Pour sauce over meat,
  bake uncovered for one additional hour.