Barbecue Beef Brisket
2 Tablespoons Chili Powder
2 Tablespoons Salt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Ground Black Pepper
1 Tablespoon Sugar
2 Teaspoons Dry Mustard
1 Bay Leaf, crushed
4 Pounds Beef Brisket, trimmed
1 1/2 Cups Beef Stock
Your Choice of Martin's Potato Rolls or Bread, for serving
Your Choice of Sides
Your Choice of BBQ Sauce:
Combine all dry ingredients in a small bowl to make a rub. Season brisket on all sides with the rub. Let sit at room temperature for 30 minutes.
Preheat the oven to 350 degrees F.
While oven is preheating, sear brisket on both sides for 5 minutes on a pan over medium-high heat.
After searing, place in a roasting pan and roast in the oven uncovered for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
Lower oven to 300 degrees F, cover pan tightly and continue to cook until fork tender, about 3 hours.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Serve sliced brisket with sides like grilled corn, baked beans, and Martin’s Dinner Potato Rolls or Potato Bread.
Or, serve as a sandwich on Martin’s Sandwich Potato Rolls with your choice of barbecue sauce.