Oven Roasted Beef Brisket
1 6-7 lb. beef brisket (flat cut-this is the leaner portion of a whole brisket)
1 tablespoon chili powder
1 tablespoon salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
2 teaspoons black pepper
1 teaspoon dry mustard
1 teaspoon dried thyme
2 cups beef broth
Cremer’s BBQ Sauce (optional)
Trim brisket of excess fat, leaving at least a 1/4-inch layer of fat.
Mix all dry ingredients together in a bowl until combined. Spread dry rub on both sides of the brisket. Cover with plastic wrap and refrigerate at least 6 hours, up to 24 hours.
Place oven rack in lower 1/3 of the oven, and preheat oven to 250-degrees F.
Place brisket, fat side up, into a large roasting pan, on top of a wire rack.
Pour beef broth into the bottom of the roasting pan. Cover tightly with aluminum foil, then place in oven 8-9 hours. Remove from oven and transfer meat to a cutting board. Let is cool 20-30 minutes before slicing against the grain into slices. Serve slices of beef brisket with Cremer’s BBQ sauce on the side.