Easy to put together, and really easy to eat. Make sure you buy a large brisket so you have some left over for sandwiches.
Ingredients:
- 1 1/2 Cups of your favorite BBQ sauce (like Sweet Baby Ray’s)
- 1/2 Cup yellow mustard
- 2 Tablespoons Sugar
- 2 Tablespoons chili powder
- 2 Teaspoons paprika
- 1½ Teaspoons garlic powder
- 1½ Teaspoons onion powder
- 1 Teaspoon dry mustard
- 1 Teaspoon ground cumin
- 1 Teaspoon salt
- 1 Teaspoon ground pepper
- 1 3-4 pound beef brisket, trimmed of all excess fat
- 1 cup of water
Or use your favorite dry rub like Rudy’s Texas Rub mixed with an equal amount of light brown sugar.
Directions:
Mix all the dry ingredients for the brisket in a separate bowl. Rub on the brisket and let the meat absorb the flavors for at least one hour. Over night in the refrigerator is best.
Heat the oil in a large roasting pan and brown the brisket on both sides. Add 1/2 cup of the water and about half of the BBQ sauce. Cover tightly and transfer to a 325° F oven for 2½ to 3 hours. Remove meat and let it rest.
Place the roasting pan on top of the stove, and add the remaining 1/2 cup of water and turn on medium heat. Scrape up any bits from the bottom of the pan. Add the remaining sauce to the pan. Bring to a boil and reduce until it’s rich and thick.
Slice the meat across the grain and serve the sauce on the side.
