A tisket, a brisket

I love a good brisket. It’s a versatile cut, I love to braise in winter, smoke on occasion, and slow grill with radiant heat. But, with the recent chilly wet weather, I cooked my brisket indoors in a 275 degree oven with great success. The secret, for me, is that I order a thin cut brisket untrimmed. In other words, lots of fat is protecting the top of the brisket which then slowly melts in keeping the meat so tender it melts like butter in your mouth. Many barbecue experts consider brisket the ultimate barbecue meat, and I might just agree, but you can do many things with brisket at this slow cooking temperature. You can braise it, dry rub it, wet rub it, or smother it in homemade barbecue sauce and the end result, regardless of your seasoning is a really tender albeit rich piece of beef.
For the brisket. Ask you butcher to leave the fat cap on. It is the reason we’ll have a tender finish.
For the wet rub
1 cup of brown sugar
1 T cinnamon
1T allspice
2 T cumin
2 T hot paprika
2 t cayanne pepper
1 package of Lipton onion soup mix for that old fashioned goodness
1 cup ketchup
2 T apple cider vinegar
1 T ground black pepper

No need for salt, the onion soup mix takes good care of that.

Mix all that stuff together and rub on the fat side of the brisket. You can score the fat a little bit so that the rub gets in there and doesn’t slide right off.

Place the brisket in a roasting pan, fat side up (obviously)
Cover it with parchment paper, then aluminum foil.

Cook in a 275 degree oven for 6-7 hours.

Let rest for 20 minutes, slice, trimming most of the fat off.