"Spicy and smoky beef brisket. My version has no BBQ sauce added. Keep the dish tightly covered during cooking and don't peek. This prevents the brisket from drying out. If you use a larger or smaller brisket, adjust the cooking time to 1 hour per pound. Cut the brisket against the grain with a sharp knife, or it will be stringy." — frankosaurus
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1 (5 pound)
Montreal steak seasoning
red pepper flakes
* Percent Daily Values are based on a 2,000 calorie diet.
Dry Rub Beef Brisket
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 296
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