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Texas Beef Brisket




Source of Recipe


TONYA
4 pound beef brisket

2 tablespoons chili powder

2 tablespoons salt

1 tablespoon garlic powder


1 tablespoon onion powder


1 tablespoon black pepper


1 tablespoon sugar


2 teaspoons dry mustard


1 bay leaf, crushed


1-10 ounce canned beef broth
Make a dry rub by combining chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard and crushed bay leaf. Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for one hour at 350° F. Add the beef broth and enough water to make ½ inch liquid in roasting pan. Lower oven to 300° F., Cover pan tightly and continue cooking for 3 hours or until fork tender. Trim the fat and slice meat thinly across the grain.

Serving suggestion: Serve slices of brisket on hamburger buns or flour tortillas and garnish with barbecue sauce, sliced onions, sliced dill pickles, and/or pickled jalapenos.

Sides: pinto beans and potato salad.

Source: Texas Beef Council