bbqbeefbrisket

BBQ Dry Rub

2 tbsp kosher salt
2 tbsp white sugar
2 tbsp brown sugar
1 tbsp course ground black pepper
2 tsp paprika
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground basil
1/2 tsp dry mustard
1/2 tsp cayenne pepper (optional for added heat)

Oven Method...

Mix all dry rub ingredients together and set aside. Trim excess fat from brisket leaving about 1/4 inch fat cap. coat brisket on all sides with dry rub and place in roasting pan fat side up.
Roast in a 400 degree oven uncovered for about 20 minutes. Remove roasting pan from oven. Lower oven temperature to 300 degrees. Pour beef broth around brisket and add water if necessary to achieve 1/2 inch liquid in pan. Cover tightly with foil and return to oven. Continue cooking brisket for 4 to 5 hours basting often. Remove from oven when internal temperature reaches 180 degrees. Remove from pan and let rest for about 10 minutes. Bias slice across the grain and serve with your favorite BBQ sauce or try one of my favorites HERE

Grill Method...

Prepare brisket the same way as oven method then grill over med-high heat for about 10 minutes per side. Place brisket in the roasting pan and add broth. Cover with foil and continue to cook over low heat for about 5 hours basting often. Remove from grill when internal temperature reaches 180 degrees. Carve and serve in the same manner as the oven method.