Rub mixture over brisket. Line a heavy-bottomed rimmed baking sheet with heavy-duty foil. Tightly wrap brisket in foil, then place on top of lined baking sheet. Bake in a 275-degree oven for 5 hours.

Rub the entire brisket with the mustard and then evenly distribute the spice rub all over the brisket. 2.Spread the onion on the bottom of a roasting pan. Pour in the beef broth and bbq sauce.

After the brisket has had time to, in Emeril parlance, "get happy," remove it from the fridge and let the meat come to room temperature. Preheat the oven to 300 degrees for "low and slow" cooking.

Rub mixture over brisket. 3. Line a heavy-bottomed rimmed baking sheet with heavy-duty foil. Tightly wrap brisket in foil, then place on top of lined baking sheet. Bake in a 275-degree oven for 5 ...

Preheat oven to 325° F. Heat the oil in a large Dutch oven over high heat and sear brisket for 5 minutes on each side, or until a nice crust forms. After searing, remove the meat from the pot and ...

Using your hands, rub the brisket with the spice blend, making sure to cover all surfaces. Wrap the brisket tightly in plastic wrap and refrigerate for 12 to 24 hours.

This recipe, though, is a keeper. All I had to do was season well with a good rub and set it in the oven for an hour. After which I added 1 1 / 2 cups beef stock and let it roast for a few more hours.

Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. Preheat the oven to 325 degrees.

Rubwise Texas Brisket BBQ Rub has a perfect blend of sweet and smokey flavor -- we know, because we tried it. And trust us, it's not just for brisket.

Place rack in lower 1/3 of oven then preheat to 275 degrees. Trim brisket of excess fat, but make sure to leave at least a 1/4 inch layer of fat on the fatty side for flavor.

Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it ...

Using your hands, rub the brisket with the spice blend, making sure to cover all surfaces. Wrap the brisket tightly in plastic wrap and refrigerate for 12 to 24 hours.