Noah Baker
Course: Main Course Cuisine: American Prep Time: 10 minutes Cook Time: 4 hours Total Time: 4hours 10 mins Calories: 675kcal
Let’s get started!
– 5 lb Beef Brisket flat cut works best – 3 tbsp Brown sugar – 1 tbsp Paprika smoked or any type you like – 4 tsp Salt – 2 tsp Garlic powder – 1 tbsp cracked Black pepper – 2 tsp Onion powder – 2 tsp dry Mustard powder – 1/2 tsp Cayenne pepper – 1½ tbsp Chili powder – 1 tbsp Ground cumin – 1 tbsp dried Thyme
1. Mix all the dry rub seasoning ingredients together in a small bowl. 2. Pat the brisket dry with a paper towel. Then, sprinkle the dry rub all over the brisket. No need to rub it in—just spoon it on. Cover the brisket with plastic wrap and pop it in the fridge for at least 30 minutes (overnight is even better!).
3. When you’re ready to cook, take the brisket out of the fridge and let it sit at room temperature while you preheat the oven to 275°F. 4. Put a roasting rack in the bottom of a roasting pan or baking dish big enough to hold the brisket. Then, place the brisket fat-side up on the rack and fill the bottom of the pan with water up to the edge of the rack. Cover the brisket with the roasting pan lid.
5. Bake the brisket covered for 2 to 3 hours, or until an instant-read thermometer reads 145°F. Then, remove the lid and bake for another hour or until the internal temperature reaches 190°F to 205°F. 6. Let the brisket rest for 30 minutes, then slice it thinly across the grain and serve.
Noah Baker