Sprinkle allspice generously on fat side of brisket. Bake uncovered 6 hour @275 degrees.

Remove and reserve juice. Place brisket and juice in refrigerator. Can be kept a couple of days. Slice chilled brisket 1/4 inch thick across grain. Skim fat from juice, heat to boiling, add bouillon cubes, thicken with cornstarch and pour over meat. Bake one hour @350 degrees.