Beef Brisket

December 3, 2012

Although my grill-master son (and I) would prefer to slow smoke this outdoors, the cooking low and slow in oven is a good substitute when the weather’s not the best for outdoor cooking.  As usual, I was feeding a small crowd so there’s a lot of meat here.  If you’re cooking less you’ll probably have some of the spicy rub left over.  It’ll keep well and it’s a nice seasoning blend to have on hand.  Adjust the pepper to your liking, adding as much or as little spicy kick as you want.

  • Flat Beef Brisket
  • Salt, 4 tablespoons
  • Black Pepper, 3 tablespoons
  • Onion Powder, 2 tablespoons
  • Granulated Garlic, 1 tablespoon
  • Dry Mustard, 1 tablespoon
  • Cayenne, 1 teaspoon
  • Paprika, 2 teaspoons
  • Chili Powder, 2 teaspoons
  • Vegetable Oil
  • Bourbon, about 1/2 a cup

Preheat the oven to 250.  Combine the dry spices in a small bowl.

Place the meat in a roasting pan and coat it lightly with a little oil.  It’ll help the rub to stick and allow the peppers in the rub to reach their full flavor.

Generously coat the meat with the rub, literally rubbing it in as you go.  Leave the meat fat side up and add just enough bourbon to barely cover the bottom of the pan.  Cover tightly with foil and put it in the oven at 250 for about 3 hours.

Once it’s done, uncover and let it stand for a few minutes.

Cut it into thin slices.

Pile it into a bowl or onto a platter and drizzle the pan drippings over the top.  Serve it up with your favorite BBQ sauce and enjoy!

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