Friday, May 4, 2012
Slow-Roasted Beef Brisket
1 beef brisket approx 4-5 lbs
1 tsp each kosher or sea salt, black pepper, garlic powder, onion powder, paprika (pref. smoked)
1 tbs liquid smoke (optional)
1 tbs olive oil
1 large onion.
Remove brisket from refrigerator and allow to come to room temperature.
Preheat oven to 200° F.
Drizzle and spread olive oil on the bottom of a roasting pan, just enough to cover surface of the pan. Use as little oil as necessary to cover surface.
Wipe brisket with a paper towel.
Place brisket fat-side down on roasting pan (in the olive oil). (It's not necessary to trim fat but if it seems excessive, feel free.)
Combine dry ingredients and use half to rub on top of brisket, then turn over (fat-side up) and rub remainder on.
Drizzle a bit of the liquid smoke on top (optional).
Cut onion into thick slices and place flat on side of brisket.
Roast for 8 hours at 200° F., remove from oven, place on cutting board and slice thinly across grain. Top with your favorite barbecue sauce (optional).
Serve with Cole slaw, beans, mashed potatoes and the onion slices.
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