by Downshiftology with Lisa Bryan

Brisket

5 to 6 # trimmed Beef Brisket

(Flat will cook a bit quicker, but point end will be a bit fattier and juicer… can’t go wrong either way! Have our Butchers trim it for you!)

Dry Rub 

1/4 C. Paprika

3 T. Light Brown Sugar OR Maple Sugar

2 T. Kosher Salt

2 T. Garlic Powder

1 T. Black Pepper

1 T. Onion Powder

1 t. Cumin

1 t. Cayenne Pepper

Braising Liquid

1/4 C. Black Coffee

1/4 C. Liquid Smoke  (I prefer Hickory but use your favorite)

2 T. Blackstrap Molasses

2 T. Apple Cider Vinegar

2 T. Worcestershire Sauce

Instructions

Preheat the oven to 250 degrees F.  If Brisket is refrigerated, let it sit on your counter for 30 minutes.  Pat Brisket dry.  

Meanwhile, combine all Dry Rub ingredients and mix well.  Liberally apply the Dry Rub to both sides of the Brisket.  Set aside.

Whisk all of the Braising Liquid ingredients together and pour into a roasting pan.  Add the rubbed Brisket, fat-side up, to the roasting pan and cover tightly with aluminum foil.

Cook the Brisket, covered for approximately 6 hours, (time will vary based upon your oven and cut of Brisket) until an instant-read thermometer reaches 195 to 200 degrees F.

Remove the Brisket from the oven and let rest UNcovered for approximately 30 minutes.  Slice against the grain for the most tender pieces of Brisket OR, especially if using the point end, shred or pull the Brisket.  Both make incredible sandwiches.  

Leftovers???  Super Soup, Fantastic Tacos, Creative Casseroles, Great Stir fry!