Dry Rubbed Beef Brisket – Slow Cooked in Your Oven

Basic Barbeque Rub Ingredients:

½ cup brown sugar

½ cup barbeque seasoning mix

1 tablespoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Mix all seasonings

Equipment: Large sealable plastic bag, knife, 2 prong fork, roasting pan (glass preferred)

Dry Rubbing Directions:

  1. Defrost beef brisket overnight

  2. Remove from packaging and pat dry with a paper towel

  3. Score the fat with a knife without cutting into the meat

  4. Place brisket into plastic bag

  5. Liberally coat the brisket on all sides

  6. Seal the bag and place into the refrigerator for 3 to 4 days

Cooking Directions:

  1. Preheat oven 325 degrees

  2. Place the brisket on a rack if available to keep the fat separated

  3. Place a loosely fit aluminum foil cover over the brisket

  4. Cook for 1 hour then reduce the heat to 225 degrees

  5. Cook for 5 to 7 hours until fork tender

  6. Let the brisket rest on the counter for ½ hour, then remove from pan

  7. Place on a large platter and slice against the grain of the meat