Dry Rub Roast Beef Brisket
Slow roasted with a southwest style rub.
- 2 tbsp. paprika
- 1 1/2 tbsp. salt kosher preferred
- 1 tbsp. garlic powder
- 1 tbsp. black pepper
- 1 tbsp. onion powder
- 1 tsp. ground cumin
- 4 tbsp. brown sugar
- 1 1/2 cups beef stock
- 4 lb. beef brisket
Preheat oven to 250° F. Make the dry rub by mixing together the paprika, salt, garlic powder, pepper, onion powder, cumin, and brown sugar in a small bowl until well blended.
Season the brisket on both sides with the dry rub. Lightly press the rub into the brisket with you fingers.
Place the seasoned brisket in a 9x13 baking pan. Add the beef broth to the pan and cover tightly with foil. Bake for 2 hours, then remove the cover, and bake for 1 more hour. Slice the brisket across the grain and serve with the juices from the pan.
Did you know: May 28th is national brisket day. But you can be "Commander in Beef" any day with this dry rub recipe.