beef Brisket

If you’re going to do this, find at least a 4# brisket (preferably a 10# brisket for a crowd) and you may have to search for it days before your event.

1. 4-10 pound brisket (Winco, Cash and Carry, maybe a Kroger store)
2. Brisket or BBQ rub (I make this by the quart jar and try to keep on hand)
3. Counter top oven or a BBQ grill

Good morning. It’s as early as it can be, and time to prepare your brisket. Let’s start by unwrapping it, patting it dry with disposable paper towels and seasoning it with our rub. Putting this rub together (Party sized recipe) is the hardest you’re going to work all day…

¾ t black pepper

¾ t white pepper

½ t cayenne pepper

1 t ground cumin

1 T oregano

3 T garlic powder

3 T onion powder

1/3 c brown sugar

1/3 c paprika

2 T salt

I put it in a bowl to sprinkle on the meat and use my hands to rub it in on all sides—no need to go crazy, just cover it. Whatever sticks is the amount it needs. Place it fat side up in your counter top oven and spread a bit more rub on the top. Now let it rest… for about an hour.

After its rest time, start the oven and set it for 220ºF and roast for 1 hour per pound. If you have a rather large 12# brisket, this is a something that could start on a timer at night and cook while you are sleeping—guaranteed to wake up hungry!