The Pioneer Woman Tasty Kitchen
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This is actually my own creation and it’s really delicious. It’s not complicated but you need some time to do it right. Start with the rub and let it sit in the fridge overnight or for at least 4 hours. After the brisket is done it needs to come to room temperature before you slice it. Put it back in the baking dish and reheat before serving.

Ingredients

  • FOR THE RUB:
  • 2 Tablespoons Kosher Salt
  • ½ teaspoons Cracked Pepper
  • ¾ cups Brown Sugar
  • ⅛ cups Smoked Paprika
  • 2 cloves Garlic
  • ⅛ cups Apple Cider Vinegar
  • ½ teaspoons Cayenne Pepper
  • 2 Tablespoons Olive Oil
  • FOR THE BRISKET:
  • 4 pounds Brisket
  • Your Favorite Barbecue Sauce, For Brushing On Brisket

Preparation

Put all of the rub ingredients in a food processor and blend until smooth.

Coat the brisket with the rub, put into a 9 x 13 baking pan and cover tightly with foil. Marinate for at least 4 hours.

Bake at 325ºF for 3 1/2 hours covered with foil. After 3 1/2 hours, uncover and brush on your favorite BBQ sauce. Put back into the oven at 375ºF for 30 minutes.

Remove and let rest for 1 hour (or even in the fridge) until you’re ready to slice and reheat. Cooling the meat first allows you to cut the brisket into clean slices.

After slicing, just cover with foil again and return to a 350ºF oven for 15 minutes if the meat is at room temperature, 25 minutes if it’s cold.

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Profile photo of Kelli

Kelli on 2.27.2012

I was out of liquid smoke, so I searched for a recipe that didn’t call for it, tried yours, and now it’s my new favorite! Thank you for sharing. Delicious.

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