"This was just delicious and the aroma while cooking is so appetizing - a few things to note - I let the meat marinate in the dry rub overnight and I placed a sliced Vidalia onion on top of the roast before placing in the oven. I also thickened the gravy by mixing 2 tbls of flour with 2 tbls of room temp butter and then whisking that into the gravy over low heat while the meat was resting. One thing to note - no way would this 4lb brisket feed 10 people. Ours fed 4 adults - including 2 meat loving guys.