Slow Roasted Dry Rubbed BBQ Beef Brisket |
Thinly sliced and drizzled with some of my homemade Bourbon BBQ Sauce, this brisket made incredibly delicious sandwiches, especially on artisan bread from local Georgestown Bakery; just the thing to serve as a hearty lunch or dinner and absolutely perfect to feed the game day crowd.
DRY RUB
Makes about 2 cups dry rub.
- 3 tbsp paprika
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 3 tbsp kosher salt
- 1 tbsp powdered ginger
- 1 tbsp chipotle powder
- 6 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp ground nutmeg
- 1 tbsp ground oregano
- 1 tbsp ground thyme
- 1 tbsp ground coriander
- 2 tbsp dry mustard powder
- 2 tbsp garlic powder
- 3 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp cinnamon
- 5-6 pound beef brisket roast
Liberally rub the entire brisket with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.
Preheat oven to 225 degrees F
Place it on a roasting rack in a shallow roasting pan. Pour about 3 cups of water into the roasting pan.
Roast uncovered for about 2 hours per pound.
When the brisket comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before thinly slicing across the grain. I like to serve it on sandwiches with a drizzle of Maple Chipotle Barbecue Sauce or Bourbon BBQ Sauce and maybe some sauteed mushrooms and onions.
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