Beef Brisket

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.