Slow Roasted Dry Rubbed BBQ Beef Brisket

Step 1

Mix together well and store any unused dry rub in an airtight container in a cool place.Liberally rub the entire brisket with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.

Step 2

Preheat oven to 225 degrees F

Step 3

Place it on a roasting rack in a shallow roasting pan. Pour about 3 cups of water into the roasting pan.

Step 4

Roast uncovered for about 2 hours per pound.

Step 5

When the brisket comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before thinly slicing across the grain. I like to serve it on sandwiches with a drizzle of Maple Chipotle Barbecue Sauce or Bourbon BBQ Sauce and maybe some sauteed mushrooms and onions.