Ingredients

• 4 T milk smoked paprika
• 2 T freshly ground black pepper
• 2 T salt
• 2 T brown sugar
• 2 T mild chili powder
• 2 t cumin
• 1 8 - 10 lb whole brisket
• 12 ounce bottle beer

Directions

1. In a small bowl, whisk together paprika, pepper, salt, brown sugar, chili powder

2. and cumin.

3. Using your hands, rub the brisket with the spice blend, making sure to cover all surfaces.

4. Wrap the brisket tightly in plastic wrap and refrigerate for 12 – 24 hours.

5. One hour before cooking remove the brisket from the refrigerator and allow it to sit at room temperature, leaving the plastic wrap on.

6. Preheat the oven to 275 degrees. Place the oven rack in the bottom third of the oven.

7. Unwrap the brisket and place it, fat-side up, in a roasting pan just big enough to hold it. Add the beer to the pan and cover it tightly with foil (there should be about 1/2 inch of liquid in the pan, add water if necessary).

8. Bake for 6 – 10 hours, basting every 2 hours or until the internal temperature registers 185 degrees. Trim the fat and slice across the grain to serve

9. This brisket can be sliced and served in the tradional way — piled on sliced of soft white bread — or on its own with or without barbecue sauce. Either way, coleslaw is a great side dish!

Email to a friend | Print this recipe | Back