MAY 28TH: BRISKET

Tasty Beef Brisket

2 Tbsp. chili powder

2 Tbsp. packed brown sugar

1 Tbsp. salt

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. black pepper

2 tsp. dry mustard

¼ lb. beef brisket *(a really fatty one works best)

Preheat outdoor grill for medium-low heat (250°-325°) and lightly oil grate. Whisk together chili powder, brown sugar, salt, garlic & onion powders, pepper & dry mustard in a bowl. Pierce fatty side of brisket with knife about 50 times. Sprinkle half of dry rub over lean side of brisket. Turn meat over; sprinkle remaining half dry rub over fatty side, rubbing into fat. Cook brisket on grill, uncovered & fatty side up, for 3 hours. Transfer brisket to roasting pan; cover pan tightly with aluminum foil. Preheat oven to 270°. Cook in over until meat is tender and pulls easily away from side of brisket, about 6 more hours. Let rest 30 minutes before slicing. Meat is difficult to cut when hot, but slices perfectly once cooled completely. You might want to make this a day ahead. You can also deglaze the roasting pan with 2 c. water to make a gravy once brisket is done cooking.

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