Captain Tripp’s Amazing Oven Roasted Brisket

Preheat the oven to 350 degrees. Combine all the dry ingredients in a small bowl, mixing well. Rub the seasoning all over the brisket, using all of the rub. Place the brisket fat side up in a roasting pan and roast for one hour uncovered.

Remove the brisket from the oven and add the beef broth to the side of the pan, being careful not to ‘rinse’ the seasoning off of the meat. Lower the oven temperature to 300 degrees, cover pan tightly with foil and cook an additional 3 hours for a 4-pound brisket (add 1/2 hour for each additional pound of meat).

Let the meat rest for 10 minutes before carving. If you want to remove a lot of the fat content, slice up the brisket, removing the fat from the meat, and refrigerate the brisket after it has cooled to room temperature. Before you reheat the meat, remove the solidified fat from the juices. I usually shred some of the meat to freeze when it first comes out of the oven.