INGREDIENTS
5 lb beef brisket
¼ cup brown sugar
2 Tbsp coarse sea salt (kosher salt can be substituted. *If you use table salt cut it down to 1 tbsp.)
1 Tbsp cracked black pepper (more if you like black pepper as much as I do.)
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1 Tbsp smoked paprika
1 tsp dried mustard
1 tsp dried thyme
PREPARATION
1. Mix dry rub ingredients.
2. Remove the brisket from the package and trim away any silver skin or excess fat.
3. Coat the entire brisket with the dry rub and massage the dry rub into the meat. Make sure to coat the sides of the brisket.
4. Wrap the dry-rubbed brisket tightly with non-stick aluminum foil and refrigerate overnight. Wrap and seal it completely, possibly using two sheets of foil – one in one direction and the other in the other direction. *Refrigerate for a minimum of 3 hours to allow the dry rub to penetrate the brisket.
5. Take the brisket out of the refrigerator an hour before cooking it, allow the brisket to get to room temperature before cooking.
6. Preheat the oven to 275° F
7. Insert an oven-safe meat thermometer into the thickest part of the brisket
8. Place the foil-wrapped brisket on a baking pan (if you have a rack place it on the baking pan and place the brisket on the rack which is on top of the pan).
9. Place the baking pan on the center rack of the preheated oven and slow roast the brisket until the internal temperature reaches 175 degrees F.
10. Remove the brisket from the oven and carefully cut the foil open to expose the brisket, and continue roasting until the internal temperature reaches 195-205 degrees F. *Depending on your oven and where you inserted the meat thermometer, this process may take 5-6 hours.
11. Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.
12. Remove the brisket from the oven and place it on a cutting board. Tent the brisket with a sheet of foil and let it rest for one hour so the juices redistribute evenly throughout the brisket.
13. When cutting the brisket, make sure to go against the grain. Slice the brisket in pencil-width slices.
