- 3-6 lb. brisket
- 1 tablespoon smoked sea salt
- 1 tablespoon light brown sugar
- 1/2 tablespoon chili powder
- 1/2 tablespoon paprika
- 1/2 tablespoon dried mustard
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
Trim brisket of excessive fat, but leave some for flavor.
Preheat the oven to 250º. Pour 3 cups water into the bottom of a large roasting pan with a rack.
In a small bowl, mix all the spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Cover tightly with foil.
Slow roast in the oven until the internal temperature reaches 155º. insert a thermometer into the brisket, through the foil, so you can see the reading.
Remove the foil and continue roasting until the internal temperature reaches 168º. Depending on your oven, and where you inserted the meat thermometer, this process may take 4-6 hours depending on the size.
Take the brisket out of the oven and allow it to rest for 20 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.
In a small bowl, mix all the spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Cover tightly with foil.
Slow roast in the oven until the internal temperature reaches 155º. insert a thermometer into the brisket, through the foil, so you can see the reading.
Remove the foil and continue roasting until the internal temperature reaches 168º. Depending on your oven, and where you inserted the meat thermometer, this process may take 4-6 hours depending on the size.
Take the brisket out of the oven and allow it to rest for 20 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.
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