I don't remember where I got this recipe from but it totally rocks. Actually, now that I think about it, it may be Paula Dean's because you use her House Seasoning mix in it. Depending on the size of your brisket it may take 4 hours to bake it so this is definitely a weekend recipe. The left over brisket can be used in my To-Dye-For Baked Beans for which the recipe will follow. You can also freeze it since it's just as good defrosted if you want a quick weekend lunch.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Make dry rub (mix house seasoning, chili, sugar,onion powder, oregano and cayenne) the night before and massage it into the meat. Cover it in plastic wrap and put in the fridge overnight.
Put the brisket in the oven at 350 degrees for an hour.
Take it out and pour enough beef stock for it to be 1/2 inch from the bottom.
Lower the temperature to 300 degrees, cover the meat creating a nice beef broth bath and bake it anywhere from 2 to 4 hours depending on the size of the meat. Meat should be tender when done and almost falling apart.
Enjoy this finger-licking goodness!!
Ingredients
5-6 lb brisket
3 Tbsp House Seasoning (see below)
3 T Chili
1 1/2 tsp brown sugar
1 1/2 tsp onion powder
1 tsp oregano
1 tsp cayenne (optional)
Beef broth
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Make dry rub (mix house seasoning, chili, sugar,onion powder, oregano and cayenne) the night before and massage it into the meat. Cover it in plastic wrap and put in the fridge overnight.
Put the brisket in the oven at 350 degrees for an hour.
Take it out and pour enough beef stock for it to be 1/2 inch from the bottom.
Lower the temperature to 300 degrees, cover the meat creating a nice beef broth bath and bake it anywhere from 2 to 4 hours depending on the size of the meat. Meat should be tender when done and almost falling apart.
Enjoy this finger-licking goodness!!
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