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Texas-Style Dry Rub Brisket

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Ingredients

Scale
  • 2–3 pound second cut brisket

Brisket Dry Rub

  • 1 Tbsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp ground instant coffee
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 450 degrees F. and line a baking sheet with a large piece of heavy foil. Place brisket in foil, fat side up.
  2. Mix together all spices in a bowl and pour half over the brisket. Rub in the spices and flip over the brisket. Pour the remaining spices over the brisket, rub in and flip the brisket again so the fattier side is on top.
  3. Wrap the brisket tightly with the foil. You can double (or even triple wrap) the brisket based on how heavy your foil is. The most important thing is that the brisket is completely wrapped tightly in the foil.
  4. Cook the brisket for 1 hour then lower the temperature to 225 degree F. and cook for 4-6 more hours. After 4 hours, the brisket will still be sliceable and after 6 hours, the brisket will shred apart.
  5. Remove the brisket from the oven and set aside for 30 minutes to cool slightly. Unwrap the brisket from the foil and shred apart with 2 forks and incorporate any of the juices in the bottom of the foil.
  6. Serve the brisket right away or refrigerate for up to 4 days and reheat when ready. This brisket also freezes very well for up to 3 months.

Find it online: https://melindastrauss.com/2016/07/19/texas-dry-rub-brisket/