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NOTE: These steps should be done the day before u cook/serve
Place the brisket on the cutting board.
Pat it dry with a paper towel.
Trim away any silver skin or excess fat from the brisket.
NOTE: If the fat is thick, trim it down to 1/4" thick
Combine all the dry rub ingredients in a small bowl.
Combine the oil/liquid smoke, then rub it all over the meat.
Rub the dry rub mixture all over the brisket.
Cover tightly with plastic wrap, and refrigerate overnight.
NOTE: Leave for least 3 hr to let the brisket absorb the rub
Take the brisket from the fridge 1 hour before cooking.
Preheat the oven to 250F.
Place the brisket fat cap side up on the aluminum foil.
Wrap the meat tightly with foil, and double wrap with foil.
Place the wrapped brisket on the roasting pan/baking sheet.
Roast the brisket until internal temperature reaches 180F.
NOTE: Bake for about 1 hour per pound.
Remove the brisket from the oven.
Carefully open the foil to expose the brisket.
Place the meat back in the oven.
Bake for 30 mins-1 hr/until internal temp reaches 200-205F.
Remove the brisket from the oven.
Cover with aluminum foil, and let it rest for an hour.
NOTE: The resting lets the moisture evenly redistribute
Slice the meat against the grain, and serve.