Ingredients:

  • 3-4 lb (1.35-1.8 kg) Brisket Flat, trimmed of excess hard fat (leave a 1/4 inch fat cap)
  • 1 Tablespoon (15 ml) Liquid Smoke
  • 2 Tablespoons (30 ml) Coarse Ground Black Pepper
  • 2 Tablespoons (30 ml) Kosher Salt (or 1 Tablespoon (15ml) table salt)
  • 1 Tablespoon (15 ml) Smoked Paprika
  • 1 Tablespoon (15 ml) Granulated Garlic
  • 1 Teaspoon (5 ml) Onion Powder
  • 1 Teaspoon (5 ml) Chili Powder
  • 1/2 Teaspoon (2.5 ml) Ground Cumin
  • 1/4 Teaspoon (1.25 ml) Cayenne Pepper (optional, for heat)

Instructions:

  1. Pat the brisket flat dry with paper towels.
  2. In a small bowl, combine all the dry rub ingredients.
  3. Generously rub the brisket on all sides with the dry rub. Place in the fridge uncovered for a minimum of 2 hours, and up to 24 hours.
  4. Preheat oven to 275°F (135°C). Place a wire rack on a baking sheet.
  5. Place the rubbed brisket on the wire rack. Brush the top of the brisket with the liquid smoke.
  6. Cook for 3-4 hours or until internal temperature reaches 165-175°F (74-79°C).
  7. Remove from oven. Wrap tightly in double layer of aluminum foil or butcher paper.
  8. Return wrapped brisket to the oven. Cook for another 2-3 hours, or until the internal temperature reaches 203°F (95°C) and the probe thermometer slides in easily with little to no resistance.
  9. Remove from oven. Let the brisket rest, still wrapped, for at least 1 hour, and up to 4 hours. The longer the rest, the more tender the brisket.
  10. Unwrap carefully (hot steam!). Slice against the grain into 1/4-inch thick slices. Serve immediately.