A Beef Brisket variation

Here is a recipe I came up with when I decided to try my hand at a beef brisket.  Flavorful.  While this takes considerable time, the effort is small and the rewards immense.

Ingredients
Red wine - (I used a marsala - cooking grade)
Beef brisket (about 4 lbs)
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
1/2 teaspoon marjoram
1/2 teaspoon rosemary
1/2 teaspoon bay
1/2 teaspoon thyme
1 cup beef broth
1/4 cup Worchester sauce
garlic powder or crushed/minced garlic - the more the merrier
1/4 teaspoon parsley
one package of onion soup
1/4 cup of your favorite mustard (I used oriental dry mustard, but Dijon or plain yellow works as well)

Optional (for a more barbecue like flavor)
1 can of tomato sauce
2 ounces of melted dark chocolate (70% or better)
1/4 cup raw sugar
1/4 teaspoon clove
1/4 teaspoon cinnamon

1. Clean and dry brisket.  Remove the layer of integument if necessary (easier to do it now).
2. Cut off any excess fat (on the top).  Leave no more than a 1/4 inch layer.
3. Place brisket in roasting pan.
4. Add all other ingredients.  Add water to cover the brisket.  Mix thoroughly.
5. Cover with aluminum foil and place in the refrigerator for 24-48 hours to marinade.
6. Set oven between 250 and 300 degrees.
7. Take  pan from the refrigerator, uncover and temporarily remove the foil.  Remove any excess fluid above the brisket.  Reseal the foil.
8. Cook until you can break the brisket apart with a fork in the middle.  Typically between 6 to8 hours.
9. Remove from heat, let sit for 1 hour.  Using large turkey forks, remove from pan and place on plate.
10. Collect the juices from the pan and decant and dispose of the fat.  Cook the juices until you have a sauce at a desired thickness.  Set in a gravy boat to serve with the brisket. 
11. Carve or just pull the brisket apart and serve.  You can shred and freeze the leftovers.