Slow Roasted Dry Rubbed BBQ Beef Brisket

Slow Roasted Dry Rubbed BBQ Beef Brisket

I absolutely adore southern style barbecue beef brisket. I always look for it on menus at pit barbecue restaurants when traveling in the southern US. I still crave BBQ during the winter months and this year I have been able to satisfy my yearning with this new oven roasted dry rubbed method which I've also successfully tried with succulent pork ribs and fall-apart tender pulled pork. This time I turned my hand to trying it with my favorite cut of slow cooked beef and it was terrific.

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

Mix together well and store any unused dry rub in an airtight container in a cool place.

• 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.