I’ve lived in Texas for nearly a decade, and I thought it was time to finally make a brisket. I learned 2 things while making this brisket; 1) always ask for a brisket with a good sized fat cap, and 2) don’t expose the meat to wild temperature adjustments. I like to use a particular dry rub for my pork shoulder, so I thought I would do a similar rub for the brisket. It really turned out pretty nice for my first attempt, but I think it can be improved upon for my next attempt. However, I love the sweet glaze the brisket developed due to the caramelized sugar. But then . . . I’m a huge sweet tooth. 🙂
- 2-3 Tbsp sea salt, to taste
- 1 Tbsp freshly ground pepper
- 2 Tbsp chipotle chili powder
- 1/4 cup brown sugar
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
- 2 tsp dry mustard
- a small glug of worcestershire
- 3-4 pound beef brisket, fat cap left alone, bottom fat trimmed a bit
- 2 cups beef or veal stock
Preheat your oven to 350 degrees.
Make a dry rub combining the first 7 ingredients and taste to adjust the seasoning. Rub the brisket all over with a bit of the worcestershire sauce and pat the dry rub into all sides of the brisket. Place in a roasting pan with the fat cap up and roast, uncovered, for an hour.
Add the beef stock and enough water to bring the liquid level up to about 1/2 an inch in the roasting pan. Lower the oven temperature to 300 degrees. Cover the roasting pan tightly with 2 layers of tinfoil, or a tightly fitting lid, and continue cooking for 3 additional hours, or until the brisket is fork tender.
Let rest on a covered warm plate for about 10 minutes, and slice thinly across the grain to serve.