Oven B.B.Q. Beef Brisket

I have tried a few recipies, I was not happy with them so I came up with this one.
1 Beef Brisket avarage size is 10-12 lbs. [I cut mine in half.]
Note: I put spiced roast in fridge over nite , while this is not nessasary it makes for a better end product
Note: this will take 1hr, 10 mins per lb to cook plus 1 more hr at the end of cook time

Salt
pepper
garlic powder
onion powder
smokey BBQ spice
1-2 onions
1 tblsp Beef Bovril
1 1/2 cups BBQ sauce with smoke flavour [ I make my own but Dianna has a very good one]
3 1/2 cups water
Tin foil

Rinse roast and pat dry

Making sure you cover entire roast, starting with the salt first,[ go light on the salt I use about 1/2 tsp to a 6 lb roast] and BBQ spice last, apply all dry spices to roast, laying down a nice even coat of each spice, then rub spices into roast. Cover in clear plastic wrap, place in fridge over nite

When you are ready to start cooking

Preheat oven to 325 degrees
Place prepared roast, fat side up in a pan deep enough that you can cover with foil and not have the foil touch the meat [no pan deep enough then just buy no stick foil]
use 2 cups of water, 1 tblsp each of Beef Bovril garlic powder, onion powder, mix together, then add to pan, peel onions and add to pan, cover pan tightly with foil place in oven for 1 hr ten mins per lb [do not open tin foil until done] when cooked remove from oven [ do not turn off oven] take off tin foil [ watch out for the steam] bring out roast onto a platter, drain pan remove onions, [I keep drippings for a stew broth it freezes well] remove fat from roast if desired, then pull meat apart, place meat back in drained pan, then mix together remaining water and BBQ sauce, add to roast, mix to cover all the meat, then cover meat back up and place back in oven for 1 hr at the 325 degrees.
Enjoy, this is good with regular sides or on a bun.