Dry Rub Roast Beef Brisket


Dry Rub Roast Beef Brisket

Slow roasted with a southwest style rub.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings


  • 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


  1. 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.

  2. Season the brisket on both sides with the dry rub.  Lightly press the rub into the brisket with you fingers. 

  3. 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.

Recipe Notes

Did you know:  May 28th is national brisket day.  But you can be "Commander in Beef" any day with this dry rub recipe.

(source: mobile-cuisine.com)


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