• Beef Brisket Recipe

    Beef Brisket with fat cap left on (any size)

    Rub:

    6 tsps. black pepper

    1 tsp. sea salt

    1 tsp. onion powder

    1 tsp. paprika

    1 tsp. dry mustard

    ½ tsp. cayenne pepper

    Mix all rub ingredients together.

    Preheat oven at 275

    Remove brisket from refrigerator 45 mins. before cooking. Sprinkle rub all over brisket.

    Pour about 2 cups water in bottom of pan, place brisket in roasting pan fat side up, cover with foil

    and slow roast brisket for 40 min per pound. The last 15 min take foil off and let top get a little

    crispy. Take brisket out of oven and recover with the foil and let set for 30 min before carving.

    Serve with horseradish au jus. (Recipe follows).

    Horseradish Au Jus

    ½ cup mayo

    2 tblsp. Prepared horseradish

    2 tblsp. Parmesan cheese

    ½ cup drippings from the brisket

    Stir together and serve with brisket.