Season your next beef brisket roast with this flavorful spice rub. Slow roasting makes a tender and juicy brisket. This is not a quick fix recipe. It takes time and planning to make this a success. Follow the directions and make sure that the brisket is sealed tightly so that juices do not evaporate. It is well worth the time and trouble. You won't be sorry, it is awesome!

Recipe Summary

prep:
30 mins
cook:
12 hrs
total:
12 hrs 30 mins
Servings:
28
Yield:
28 servings
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.

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  • Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.

  • Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.

  • Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.

  • Preheat oven to 270 degrees F (132 degrees C).

  • Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.

Cook's Note:

I like to oven-cook my brisket overnight the day before, let the brisket cool off completely, refrigerate it until needed, and then slice it. Slicing the meat cold is so easy. Put the sliced meat back into the pan with the juices with most of the fat removed. Reheat the sliced meat in the juices at 300 degrees F (150 degrees C) for about 1 hour.

Nutrition Facts

391 calories; protein 23.5g 47% DV; carbohydrates 1.9g 1% DV; fat 31.5g 49% DV; cholesterol 93.3mg 31% DV; sodium 316mg 13% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2015
My brisket was a little shy of 4 pounds and I used the full ingredient list. I used a smoker instead of the grill and did 10 hours in the smoker and 2 hours in the oven. It wasn't fall apart tender but brisket isn't supposed to be in my opinion. You need to be able to slice it. This sliced perfectly was super tender and the spice blend was very nice. The leftover held up well the next day too. I simply put it in the oven with its juices at 250 for 30 minutes. Read More
(8)

Most helpful critical review

Rating: 3 stars
01/03/2018
The timing was off....over cooked... I adjusted....also the crust/rub we wasn't a big hit with us...good effort though Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/01/2015
My brisket was a little shy of 4 pounds and I used the full ingredient list. I used a smoker instead of the grill and did 10 hours in the smoker and 2 hours in the oven. It wasn't fall apart tender but brisket isn't supposed to be in my opinion. You need to be able to slice it. This sliced perfectly was super tender and the spice blend was very nice. The leftover held up well the next day too. I simply put it in the oven with its juices at 250 for 30 minutes. Read More
(8)
Rating: 5 stars
09/07/2017
Wow! Absolutely delicious brisket!!! I started with a 10 lb. prime brisket. Prepared the rub exactly as stated, coated the meat completely, and placed it in my covered roasting pan (my grill isn't working). Roasted it in my oven at 260 deg. for 9 hours (no peeking!). The end result was a perfectly seasoned and extremely moist brisket. The meat sliced beautifully (no shredding) and was incredibly tender. This is my new go to rub!!! Thank you so much for sharing this recipe. Read More
(6)
Rating: 5 stars
03/20/2016
Great rub! Used a 12 lb brisket, smoked for 5 hrs and kept in the over for 7. Will tent the foil in the oven next time to keep more moisture in, but meat was still tender and broke apart fairly easy with a fork. Read More
(3)
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Rating: 5 stars
08/16/2019
Did the recipe exactly, we just added Mushrooms (baby Bella mushrooms to be exact) when you pour the sauce on the steaks. It turned out Amazing! Read More
Rating: 3 stars
01/03/2018
The timing was off....over cooked... I adjusted....also the crust/rub we wasn't a big hit with us...good effort though Read More
Rating: 4 stars
05/25/2020
Super easy and super yummy! We had all the rub ingredients on hand except dry mustard and it still turned out great! We should've checked ours earlier, a few bits were barely dried out, but overall that was our fault. Will definitely use this rub again! Read More
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