Scale

RECIPE:

1 2nd cut brisket (mine was about 3.5 lbs) leave out for 20 minutes before starting the process.

3 cups water

1/4 cup liquid smoke

For the SMOKE RUB:

2 tbsp. sea salt

1/4 cup brown sugar

1 tsp. chili powder

1 tbsp paprika

1 tbsp. Smoked paprika

1 tbsp. dried mustard

1 tsp. cumin

1 tsp. turmeric

1 tbsp. garlic powder

1 tbsp.onion powder

2 tsp. dried thyme

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Blend all together and rub generously over the top of the brisket (can do all over brisket if you like intense spice)

Place brisket on rack.

you MUST a have a roasting pan with a rack for this. Fill bottom of pan with the water and liquid smoke.

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FOLLOW THESE STEPS EXACT!

1. Preheat oven to 225F

2. Cover pan tightly with foil.

3. Bake for 5 hours. CHECK BRISKET with meat thermometer – should read 170/175 (or continue to cover and cook till hits that temp)

4. If it does uncover and cook till the thermometer reads 190F

5. Remove from oven – again lightly tent pan with foil and let rest on counter for 25 minutes at minimum before slicing.

⭐️ can slice and rewarm or EAT