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  • Author: Relish
  • Yield: 6 -10 servings 1x

Ingredients

Scale
  • 2 tablespoons salt
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon pepper
  • 1 tablespoon onion powder
  • 1 pieces beef brisket (about 35 lbs)
  • 1/4 cup canola oil
  • 2 cups low-sodium beef broth
  • 1 tablespoon liquid smoke

Instructions

  1. In a small bowl, combine salt, 2 chili powder, garlic powder, dry mustard, 1 Tbsp pepper, onion powder.
  2. Rub mixture onto beef brisket and refrigerate at least 6 hours. Bring brisket to room temperature.
  3. Preheat oven to 250°F and heat canola oil over medium-high in a large, lidded pan. Sear both sides of brisket in oil until well browned, 4 to 5 minutes per side.
  4. Add beef broth and liquid smoke to pan, cover and cook in oven for about 1 hour per pound, 3 to 5 hours total.
  5. Remove from oven and transfer brisket to a cutting board. Tent loosely with foil, let stand 10 minutes, then slice into thin strips, against the grain.
  • Category: Main