- Beef brisket
- 1 TBS good fat (lard or tallow is preferred)
- 1 ½ TBS chili powder
- 1 ½ TBS garlic powder
- 2 ¼ tsp dry mustard
- 2 ¼ tsp onion powder
- 2 ¼ tsp freshly ground black pepper
- 2 ¼ tsp dark brown sugar
- 1 ½ tsp dry mustard
- ½ bay leaf, crushed
- 2 cups of stock (beef stock is preferred; chicken and vegetable stock also work)
Combine the spices in a small bowl to create a dry rub.
Cover the beef brisket on all sides with the dry rub and place into a large roasting pan. Cover the brisket with the lid of the roasting pan and move the pan into the refrigerator. Allow the meat to chill for 2-4 hours.
Take the brisket out 1 hour before cooking to bring the meat to room temperature.
Melt the tablespoon of fat in a cast iron skillet over medium high heat. Remove the brisket from the large roasting pan and into the skillet to brown the meat on both sides. Then, place the browned brisket back into the large roasting pan.
Deglaze the cast iron skillet by pouring ¼ cup of stock into the pan. Scrape up the browned bits and pour the contents of the skillet over the brisket. Add the remaining stock into the large roasting pan.
Again, cover the brisket with the lid of the roasting pan, move the pan into the pre-heated oven, and slow cook the brisket at 275 degrees F for 5-6 hours or until fork tender. Remove the roasting pan from the oven, remove the pan cover, and allow the brisket to sit 30 minutes before serving.