INGREDIENTS

• 4–5 pound beef brisket
• 4 tablespoons smoked paprika
• 4 tablespoons brown sugar
• 2 tablespoon coarse salt
• 1 tablespoons ground black pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon cumin

INSTRUCTIONS

• Combine dry ingredients in a bowl
• Pat brisket dry with paper towels
• Rub thoroughly with dry ingredients. Wrap securely with foil and refrigerate for 12 – 24 hours
• Remove the brisket from the refrigerator and unwrap. Allow to sit at room temperature for at least 30 minutes.
• Preheat oven to 280 degrees Fahrenheit. Place a rack in a large roasting dish. If you do not own a roasting pan with a rack, you can roll/wad foil in an “X” shape and place that in the bottom of your dish to form your own rack. The goal with the rack or foil is just to keep the meet from sitting directly on the bottom of the pan where it boiling rather than slow-roasting.
• Place the brisket, fat cap up, on the center of the criss-crossed foil or rack. Wrap the brisket loosely in the foil. Bake the brisket for 1 hour 15 minutes per pound or until internal temperature reaches 180 degrees.
• Open the foil and return the brisket to the oven for an additional 45 minutes or until the internal temperature reaches 195-200.
• Remove from the oven and allow the brisket to rest for 30 minutes before slicing against the grain and serving.