Recipe by LONESTAROSE
"Season your next beef brisket roast with this flavorful spice rub. Slow roasting makes a tender and juicy brisket. This is not a quick fix recipe. It takes time and planning to make this a success. Follow the directions and make sure that the brisket is sealed tightly so that juices do not evaporate. It is well worth the time and trouble. You won't be sorry, it is awesome!"
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ground black pepper
My brisket was a little shy of 4 pounds and I used the full ingredient list. I used a smoker instead of the grill and did 10 hours in the smoker and 2 hours in the oven. It wasn't fall apart tender but brisket isn't supposed to be in my opinion. You need to be able to slice it. This sliced perfectly, was super tender, and the spice blend was very nice. The leftover held up well the next day too. I simply put it in the oven with its juices at 250 for 30 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Holly's Texas Brisket
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 283
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